Publication: The Daily Sauce

In 1902, the Giovanni Volpi Co. started making and selling salami locally. Celebrity chef, Food Network star and  cookbook author Michael Chiarello was born in 1962. In 2006, the two teamed up to produce a new line of salami that combines Volpi ’s old-world artisan salami-making traditions with Chiarello’s Italian-influenced contemporary California style. That Chiarello chose Volpi over any number of salumerias is testament to what we St. Louisians already know: Volpi makes the best salami outside of Italy.

Under the name Napa Style Artisan Series, these slow-cured, all-natural meats are spicy, full-bodied and powerfully flavored. They pair perfectly with robust red wines, mild cheeses and crusty bread. The series features interesting twists on classics, like Roasted Garlic and Rosemary Salame, Calabrese Salame and Parmesan Salame.

All varieties, plus Volpi’s own private-label gourmet salami, are available at their store on the Hill; the Artisan series salames are also available through Chiarello’s Web site.