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  • Regular price $30.00

Would you like a selection of artisanal, dry-cured salami arriving regularly at your door?

Well you are in luck, because by joining our Salami Lovers Club you will be shipped two flavors of gourmet salami however often you like.

This means you will be able to sample all 14 unique flavors of our old-world style salami on your schedule.

No obligation, cancel or modify your subscription at any time through the 'Manage Subscriptions' tab in your account.

... OR if you would like to choose exactly what flavors you receive and when, check out our Mix & Match Subscription 3-Pack and 6-Pack.


Great for snacking, salami pairs well with cheese, olives, crackers, bread, wine and beer. Also, great for spicing up eggs, pasta, salads and sauces.

These salamis are shelf stable and do not need to be refrigerated until after opening. Perfect for camping, hiking, picnics or traveling.

Salami Casing

We use a fibrous casing, which is made from plant cellulose and should be removed before eating.

Salami & Mold

Our old-world style, Italian dry salami is coated in an organic white mold as part of the dry-curing, preservative process. Like you would find in some fine cheeses, this mold is harmless and contributes to the unique flavor profile of our salami.

Due to the fact that our salami is vacuum sealed in plastic, the growth of this mold is inhibited, so you may not see any mold on the surface when you first open your salami.

As it is exposed to air, though, you may begin to see a white mold develop (the mold may also be green or dark colored, which is fine). Don't be scared! This mold is beneficial and prevents harmful bacteria from spoiling the salami. It is totally edible, but will usually be removed along with the outer casing, which should be removed before you enjoy your salami anyways. 

  • No Nitrites or Nitrates Added
  • Uncured
  • Gluten-Free
  • Vacuum sealed and wrapped in paper 
  • 8oz sticks
  • We use a fibrous casing, which is made from plant cellulose. Remove casing before eating. 

About Foustman's

History of Salami in San Francisco