There is no doubt that ‘salame’ should be and is considered part of the foundation in Italian gastronomy. Italian traditional salame has a long history in the Italian culture with documentation of its beginnings tracing back to pre-Roman times. It is this longevity in history that has allowed the salame to take on hundreds of flavor profiles in addition to the different shapes and sizes, all of which can be contributed to regional influences, ingredients and techniques.  One other topic I thought would be useful to clarify is that in Italian, salame is singular and salami is plural.

Salame can be defined as a blend of meat and fat that is cut or ground, salted and seasoned, transferred into casings and finally cured either by air-drying, smoking or combination of the two methods. While pork is king and the most widely used in salami production, other meats such as beef, venison, poultry, lamb and goat are used in salami production. The character of the salame is developed during the fermentation, maturing and aging process, where each step is imperative to the process and the final outcome of flavor and texture of the salame.

The Volpi family’s history and traditions have been perfecting the ‘art’ of salame making for over 100 years in the St. Louis area. Their focus on freshness and quality of ingredients combined with proven manufacturing techniques and passion for this craft undoubtedly have brought forth some of the best there is to offer.

Romano Salami is crafted from a blend of ground pork, garlic, sea salt, black pepper and spices. The flavor profile is mild, with depth coming from the drying process. A light outer coating of cracked black peppercorns provide a little kick.

Filzette Salami finds its origins and inspiration from the Piemonte region of Italy. This region is bountiful with a rich and diverse culinary pantry of items such as grains, beef, pork, hazelnuts and wine to name a few. Volpi Filzette salami is a wonderful blend of finely ground pork enriched with fresh garlic and underlying spice notes.

Genova Salami finds its origins and heritage from the northern seaport of Genoa. Extra lean pork is finely ground and lightly seasoned with sea salt, black pepper, garlic, spices and red wine. The natural casing in addition to the unique fermentation process and aging process is what really brings this salami to life.

Milano Salami has its roots based in the Italy’s northern region of Lombardia. Volpi uses finely ground pork combined with sea salt, black pepper, garlic and spices to develop the layers of flavor. In addition, the fermentation, drying and aging process add depth and richness to this salami.

Sopressata is a salame produced in many regions of Italy, each delivering its own unique recipe and flavor. The Volpi family brings a style of Sopressata from the Veneto region where the pork is coarsely cut then blended with perfect of sea salt, garlic and spices. The flavor profile is delicate and elegant, reminiscent of the refined lifestyle in this region.

I have covered a select few of the artisan salami produced by the Volpi family. The list continues with others such as:

● Napoli Salami

● Calabrese Salami

● Siciliano Salami

● Pinot Grigio and Chianti Wine Salami

● Hot Sopressata

● Gourmet Pepperoni

There certainly is something to be said about the simple things in life, and it never fails to bring a smile to my face when enjoying a selection of cheese, Volpi salami and a glass of wine with family and friends.

Grazie mille,

Michael