FAQ: Frequently Asked Questions

The mold you're visualizing is naturally occurring on our salami and good. It helps to protect the salami and prevents the unwanted growth of harmful bacteria on the surface of your salami. The mold also allows the salami to age longer without the casings drying out. Penicillium Nalgiovense and P. Salamii are the common mold strains found on our products. Typically when peeling the casing off our products, the mold is completely removed. Regardless, this mold is edible. It is the same mold found in bleu cheese and Roquefort cheese.

It should be noted that most of our salami do not have mold upon delivery since we wipe it off, and seal within a nitrogen flushed package.

Our casings are made out of a blend of silk, cotton, and collagen. It should be noted that they are not edible, but are all-natural. Please remove the casing prior to eating. These casings allow for an easier peel and are more hygienic than natural casings.

Our salami are certified as fully shelf-stable products. This means, you may leave our salami on the counter and slice into it as you wish. Only peel away enough casing to expose the amount of salami you wish to slice. The salami should keep for about 2 weeks after opening.

We are required by the USDA to apply "refrigerate after opening." If you do wish to refrigerate your salami, you can wrap the salami in its original packaging and place it in the refrigerator. If you did not keep the packaging, we'd recommend the use of cheese paper, Tupperware, and/or plastic wrap. Please note that the salami will get hard faster if stored in the refrigerator.

Our pork comes from certified free to roam Duroc and Berkshires in Pennsylvania and Iowa. No antibiotics ever and 100% vegetarian fed. Although not considered organic, our hogs come from family owned farms who practice in these methods.

Our Wagyu beef comes from Texas. The beef actually arrives to us Halal certified. We are not a Halal certified facility and our ingredients involve wine, therefore we cannot consider our beef salumi Halal.

Our Duck comes from Hudson Valley. Raised cage free in open barns and on a vegetarian grain fed diet. No antibiotics or growth hormones ever.

Our salami are nitrate/nitrite free, except for those occurring naturally in our Trapani Sicilian Sea Salt and Celery powder.

Uncured is a term the USDA requires for meat that is cured using natural nitrates and nitrites. Our salami is considered uncured, since we use organic celery powder instead of curing salt.

No, we do not have any garlic, onion, or allium in our facility. 

We do offer special corporate gift boxes and can even include accoutrements, cheeses or any other custom offering you are in search of. We can drop ship direct to your customers, or in bulk.

Please email: info@salumichicago.com to inquire.

Our gourmet products are artfully and skillfully produced.

We want you to enjoy them to their fullest extent. For that reason, we encourage you to contact us to request pairing and preparation recommendations that can enhance your artistic presentation and allow you to savor each bite. 

Yes, orders with a total sales price of greater than $50 will qualify for free shipping. 

Please see our policies for additional questions. 

Yes, wholesale purchasing is possible from any of the distributors listed on our wholesale page.

As noted in our shipping policy, shipping can take 1-4 days depending on your location. 

All packages are shipped via USPS Priority Mail. 

We offer a 30-Day return policy. 

To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You will also need the receipt or proof of purchase.