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$50.00 ($16.67/lb)
Get it May 20 - 22
In Stock
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This Item  Molinari & Sons San Francisco Italian Dry Salami 3lb Stick Molded Paper Wrapped by Molinari & Sons |  | |  |  |  | |
| Price | $50.00 | $59.00 | $55.00 | $98.98 | $220.00 | $43.99 |
| Price Per Unit | $16.67 / lb | $14.75 / lb | $1.15 / Fl Oz | $98.98 / Count | $18.33 / lb | $703.84 / lb |
| Delivery | Get it May 20 - 22 | Get it May 20 - 22 | Get it May 20 - 22 | — | Get it May 20 - 22 | Get it May 16 - 20 |
| Customer Ratings | ||||||
| Flavor | ||||||
| Value for money | ||||||
| Giftable | ||||||
| Sold By | Taylor's Market | Taylor's Market | Taylor's Market | University Gifts (US Company) | Taylor's Market | Ohio Trading Inc. |
| size | 3 Pound (Pack of 1) | 4lb | 3 pound | — | 3 Pound (Pack of 4) | 1.5 Pound (Pack of 2) |
| flavor | — | Sausage | Sausage | Sausage | Sausage | Beef |
| weight | 3 pounds | 4 pounds | 3 pounds | 3 pounds | 3 pounds | 1.5 pounds |
| cuisine | Italian | Italian | — | — | — | Italian |
Reviews with images
Hang for a few months
I have ordered one these bad boys every 3-4 months over the last few years (now on #13). I highly recommend hanging in your pantry (or a closet...) for 3-4 months to let it harden up. It will lose ~20-25% of its weight (water evaporation) by the 4th month (a 4-lb salami becomes a 3-lb salami) and the flavor mellows as it hardens. The salami remains fine in the casing for this duration at temperatures of 65-75F. You will know it is "done" if it no longer yields when press your thumbnail into it. Once it is opened, refrigerate with the cut end covered in plastic wrap secured with a rubber band. Good for many months this way (if you don't eat it all at once). If the casing is hard to remove, moisten with a damp towel for a few minutes first; just peel the portion you want to eat or serve; leave the rest in the casing until ready to enjoy.
Top reviews from the United States
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Reviewed in the United States on February 24, 2024
Reviewed in the United States on April 19, 2024
Reviewed in the United States on August 10, 2023
I have ordered one these bad boys every 3-4 months over the last few years (now on #13). I highly recommend hanging in your pantry (or a closet...) for 3-4 months to let it harden up. It will lose ~20-25% of its weight (water evaporation) by the 4th month (a 4-lb salami becomes a 3-lb salami) and the flavor mellows as it hardens. The salami remains fine in the casing for this duration at temperatures of 65-75F. You will know it is "done" if it no longer yields when press your thumbnail into it. Once it is opened, refrigerate with the cut end covered in plastic wrap secured with a rubber band. Good for many months this way (if you don't eat it all at once). If the casing is hard to remove, moisten with a damp towel for a few minutes first; just peel the portion you want to eat or serve; leave the rest in the casing until ready to enjoy.
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