Dry Salami is the traditional boldly seasoned air - dried sausage.

Dry Salami is safe to eat without heating because it is preserved by curing. Traditional recipes, tend to be boldly seasoned (particularly with garlic), coarse ground and are never smoked. Contemporary styles are seasoned with "Ground Pepper", "Ground Red Peppers" and other exotic spices and combinations.

Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns).

With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an antipasto platter, or chopped and used in dishes such as soups and salads. See our Recipe Page

Busseto Dry Salami is available as Gourmet Chubs, Retail Items, Slicing, Deli Dry Cure, Shingle Packs, Food Service, and Shipper Displays.