Words to Know
Words to Know
Handcrafted dry-cured pork prepared by our salumieri or master salumi makers. This unique product is delicately prepared with premium ingredients and robust spices like wild fennel seeds, finished in imported, natural casings and offers complex rich flavors and textures.
Fermented pork processed through a traditional hang-drying technique. Salt, seasonings and other ingredients are added to preserve the meat and it is aged three weeks to six months, depending on the size and type of the salame. Dry curing imparts an intense flavor and rich color, and some dry cured meats are also smoked for additional flavor.
A soft white coating of aromatic mold. Fiore is one of the secrets of our premium salame. During the dry aging process, the Fiore develops to protect the salame from excessive drying and enhances its flavor. For your convenience, we remove the Fiore from some of our products, yet the superior flavor is maintained.
Nitrates are naturally occurring organic compounds found in the environment as well as vegetables including celery, spinach and broccoli.
Nitrates are converted to nitrites in the preserving process, which help maintain the quality of our products and ensure great flavor and color. Specifically nitrites are used to: 1) Prevent harmful bacteria; 2) Serve as an antioxidant; preserving the freshness of fat; 3) Help develop the unique flavor in dry fermented salame.
Dry-cured, fermented meat encased in a natural or synthetic casing. Salame can be made from many different types of meats like pork, beef or wild boar. However, all Columbus salames are made exclusively of pork. Salame is also spelled salami; however, the way we spell salame is the traditional Italian spelling, which honors our founders’ heritage.
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 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 traditional flavors.