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Italian Salame traces its roots back to ancient Egypt, as early as the second century BC during the reign of Pharaoh Ramsey. Later, the production of Salami was prevalent throughout the Greek and Roman Empires, as it became the preferred way to preserve meat in the absence of refrigeration. In the traditional method, pork, sea salt and spices are stuffed in a casing, hung from the rafters, and left to age. Today, each Italian region has a specific Salami recipe, giving a distinct character to each Salami produced in each area. Salami from Genoa is the favorite in the export markets because of its robust flavor and satisfying texture. Ours comes from Vismara, one of Italy's oldest Salami companies. Vismara has been handcrafting premium quality Italian meats since 1898, when the founders opened a plant in Casatenovo near lake Lecco. All Vismara meats are made according to a strict quality system from very carefully selected ingredients.

• Imported from Italy.