Recipes

We suggest wrapping the salami loosely in its paper, placing it in a dry plastic bag (a produce bag from the grocery store works great) with the top folded over, but...

A good rule for salami is to slice it cold and serve it at room temp. Slice it the thickness of a quarter on the bias for an impressive presentation.

Once opened eat within 7 days. The rillettes are preserved in fat and can last much longer, use your judgement.  Unopened the pate can be stored for about 2 weeks. ...

No. The molds will die.

Salami is preserved with the use of salt. Fresh sausages use a cultured dextrose and vinegar solution. We ONLY use natural preservatives.

Of course! Visit our blog or buy our cookbook for recipes.

The natural molds of salami do create an off-gas that smells like ammonia. When the molds get warm, they off-gas more. If you open it up and let it breathe, the smell...

All allergens are listed on each ingredient statement. We have an allergen program that prevents cross contamination. Some products may contain: fish, dairy, gluten, eggs, and/or nuts.  If you have specific...

Yes. You can freeze your fresh sausages, but not your salami.

Technically, no, but we do recommend it. Salami is shelf-stable, so it doesn’t require refrigeration, but it will continue to dry out and harden as it ages.  For best results,...

Salami stored in its original wrapping in the refrigerator will last up to 3 months. Salami will continue to harden and dry out as it ages, however it never "spoils"

Yes. Our salamis are all tested to ensure that they are safe and ready to eat. Salami is a fermented product and meat is cured, not cooked.  If you let...

Olympia Provisions uses all natural casings, so there is no need to peel the product.  If you prefer the salami without the casing that is fine too!

If your salami gets slimy or their is a change in its appearance or smell, it is usually due to improper storage. Salami is a living product and needs to...

Yes it is.