“The art of dry curing meat has its roots in ancient Europe, circa 5000 BC”

Our methods of dry curing meat can be traced back to ancient Europe. As early as 5000 B.C., nomadic tribes in the Loire region of France would hone the craft using available tools—natural airflow and fresh sea salt. The process made its way to Rome, where Italians experimented with different types of meats, ultimately learning from the Chinese how to apply the method to pork.

At Volpi Foods, we continue to use the same time-honored techniques and natural ingredients. Our proprietary process can be broken into four phases: preparing the meat, fermenting it, drying it, and cultivating the mold

preparing the meat

We hand-rub the meat with all-natural fleur de sel,
to prepare it for the fermentation process.

2) fermentation

We select only the freshest pork to ensure it has the ideal pH level for fermentation. The natural cultures break down the sugar in the meat; they also encourage the growth of flora.
We never rely on artificial processing.

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drying the salami

We hang our meat as long as necessary, allowing airflow and subtle changes in humidity and temperature to dry it to its most flavorful point—without breaking the chain of water molecules from the center of the salami to its surface. This requires an experienced craftsman because rushing the process can result in uneven drying or discoloration.

4) mold cultivation

As the meat dries, mold grows on its surface, insulating the meat and regulating the drying process. This is a critical stage because it ensures that the meat dries properly, thus enhancing its flavor. When the meat is deemed ready, the mold is removed and the salami is packaged for delivery.

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