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.