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Molinari Salame

There are a lot of great imports to America from our Italian brethren and from their descendants.   Pasta and parmagiano and Puccini.  Bocce ball and Barolo and  bruschetta.  Cappucino and capricola and cremini.   Ferragamo and Ferrari and Frank Sinatra.   Great food, fashion, wine and music, olive oil and aceto balsamico, and superior salame.  Many cultures may have practiced the art of curing meats and making sausages, but the Italians helped elevate the craft beyond any other culture, and their influences is felt strongly in the foods we eat today.  For over 100 years, the Molinari name has meant exceptional salame. So when a couple of 2 pound salames from Molinari & Sons disappeared so quickly from our tasting table that a couple of people never even got a single slice, we knew that was the one to bring to you.  Baloney doesn’t happen here unless Bologna happens over there.   Bacon is the son of pancetta, prosciutto begets cured hams, and your Sunday salami sandwich is impossible without the Italian salame that came before.  Quality meats, blended with garlic, salt, herbs and spices, chopped fine or coarse, stuffed into casing, cured in drying rooms.  When fourteen year old P.G. Molinari arrived in San Francisco in 1884, he brought with him a desire to work and an appetite for the foods he had left behind.  These needs were both satisfied when he went to work in a salame factory, eventually becoming a foreman.  Putting his experience and passion to use, he opened his own salame store with wife Marina in 1895, which combines Italian tradition, American ingredients, and a hundred years of practice.  Whether you need the perfect accompaniment to your antipasto platter, or just a better quality sandwich for the game, we know that you won’t find better anywhere.  Buon gusto!