Fourteen-year-old P.G. Molinari arrived in San Francisco in 1884 from the Piedmont region of Italy. He went to work in the first salame factory established in San Francisco, A Chiesa, where he became a foreman. In 1896, he opened his own store where he continued the traditional art of sausage-making. Today, P.G. Molinari and Sons is still family-owned and still continues to make fine salames and Italian sausages of all types. Their dry salame is made from a finely minced mixture of pork and beef with their own custom blend of spices.