- Answer:Salame is cured sausage – fermented and air-dried meat. Salame can be made from many different types of meats including pork, beef or wild boar. However, all Columbus salames are made exclusively of 100% pork. And why do we spell our salame with an “e” instead of an “i”? Salame is the traditional Italian spelling of the word, which honors our founders’ heritage. Salumi refers to meats usually made of pork that are salt-cured and fermented but not necessarily encased. Salumi comes from the Italian word salare, meaning “to salt”. Salame, Prosciutto and Coppa are examples of traditional salumi. An easy way to remember the difference is: All salame is salumi, but not all salumi is salame.
- Answer:We have a variety of salame and deli meats available in pre-sliced. More information is available in the Products section of this website.
- Answer:Thank you for your interest in Columbus! Please send us an email with your location. It is our pleasure to connect you with the correct salesperson or distributor.
- Answer:Please click “Inside Columbus” below and visit the Careers section of the site.
- Answer:Columbus began in 1917 when our founders, Peter Domenici and Enrico Parducci, arrived in San Francisco from Italy. Read our full history.
- Answer:We are pleased that salame lovers across the country can enjoy our products. Columbus products are available online. Visit our Where to Buy section and click on Online Retailers to order your favorites.
- Answer:Our collection of Good Living products is available in low sodium and reduced sodium varieties. More information can be found in the Good Living section of Our Products.
- Answer:Nitrates, which are converted to nitrites in the fermentation process, help maintain the quality of our products and ensure great flavor and color. Specifically, nitrites are used to prevent harmful bacteria, like botulism, and help develop the unique flavor in dry fermented salame. The American Meat Institute published a review of sodium nitrite in November 2008 and concluded the following: Numerous scientific panels have evaluated sodium nitrite safety and the conclusions have essentially been the same: nitrite is not only safe, it is an essential public health tool because it has a proven track record of preventing botulism. Specifically, the National Toxicology Program, an agency within the U.S. Department of Health & Human Services and the world’s leading authority on the toxicological safety of chemicals, conducted a multiyear study to evaluate its safety. The study, approved by a panel of experts May 18, 2000, found that nitrite was safe at the levels used.
- Answer:All of our products are free of artificial colors, flavors or trans fats. Except for our Honey Mustard condiment, all of our products are gluten free.
- Answer:Simply check out Our Products and click on the image of the product to find the nutritional and ingredient information
- Answer:A soft white coating of aromatic mold. During the dry aging process, the Fiore develops to protect the Salame from excessive drying and enhances it flavor.
- Answer:Columbus Deli Meats will last for 5 days once opened and in refrigeration. If the package is too large to consume in that time, simply freeze the leftover meat. We do not recommend freezing the item for more than 2 months, as prolonged freezing can affect flavor and freshness.
- Answer:Our Toscano salame is made from 100% pork prepared with an authentic coarse chop. The coarse chop on the Toscano can be mistaken as being fatty; actually, this item contains less fat than other varieties.
- Answer:Freezing is not recommended for our salame product. Since these items have been dry-cured, freezing will alter the quality of the salame. For best results, wrap the molded salame stick in either the original paper or wax paper and refrigerate. All sliced salame should be placed in plastic wrap and refrigerated. Our deli meat items are cooked so they can be frozen. We do not recommend freezing the item for more than 2 months, as prolonged freezing can affect flavor and freshness.
- Answer:Slow-aged processing is an Old World technique of processing salame, used for hundreds of years. During the slow-aging process, salame hangs at a lower temperature for a longer amount of time to heighten the flavors and complexities of the salame – like wine getting better with age. Columbus uses this method exclusively to avoid cooking the meats and ensuring our long time traditional flavors.
- Answer:All of our products are prepared in the Old World-style according to the same traditional family recipe. More information is available in the Our Products section of this website.
- Answer:Pancetta, or Italian Bacon, should be cooked prior to consumption.
- Answer:A full list of our retail partners can be found in the Where to Buy section of our website. Please note that product selection varies by retailer. It’s best to call ahead to confirm with your retailer that the product you’re searching for is sold at that location.
- Answer:To maintain superior quality Columbus salame, it is best to refrigerate after opening. Salame products will last 7-10 days after opening. Always keep Columbus deli meats refrigerated. Once opened, deli meat products will last 3-5 days.
- Answer:Please refer to the label of the product for instuction on whether to "keep Refrigerated" or "Refrigerate After Opening." In general, it is best to refrigerate our products before and after opening to maintain superior quality.