The first step in the Molinari salame process is to take our certified pork and begin the cutting and dividing process.
The pork is cut using an industrial cutter that employs circular cutting knives and a guillotine blade to create smaller proportions of the meat.
After dividing the larger meat portions into workable quantities, the individual types of pork are blended together.
All meat type ingredients are proportionally distributed to create the consistent quality products that Molinari has been known for for over 100 years.
Next, Molinari adds it’s own custom blend of spices.
These spices are mixed in Molinari’s own on-site spice room to assure consistent quality.
After the meat is chopped and mixed with the spices it is brought to the stuffer.
At this time the product is stuffed into different sized casings to satisfy the different needs of deli operators and restauranteurs. These casings easily peel off the salame saving the end user time and labor.
The curing process is all about time and temperature. We have perfected this combination over the past 100 years, but it has not come without tireless effort and enormous investment.
Mold growth is an essential factor for dry curing salame in the San Francisco region. The process takes about 4 weeks to complete. Dry curing is a slow process which ensures a high quality product. All Molinari dry cured products are manufactured using the same method. These salames are kept in temperature and humidity controlled rooms to ensure proper curing stages. During the entire drying procedure the product is tested and monitored for proper ageing. Molinari’s manufacturing process assures consistent quality with the traditional style of old-world sausage making.
When the salame is properly cured, it is then packaged and shipped for consumption.
Molinari sausage and salame are available across the nation through an extensive network of distributors. Molinari’s own fleet of trucks delivers its products to our retailers throughout Northern California.