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How We Slow Dry Our Italian Salami To Perfection

Posted by Battistoni on

Since 1931, Battistoni Italian Specialty Meats has been producing our dry salami using Old World recipes first brought to the United States by Umberto Battistoni. Due to the high quality of our Italian salami, we have continued to expand our line to include a number of varities of salami including calabrese salami, hard salami, and sopressata salami. Currently, Battistoni produces 40 styles of Italian meats in our state-of-the-art facility in Buffalo, New York. And while we are proud to have expanded our little company from the trunk of Umberto’s car to our 47,000 square foot production house, some things never change, and one of them is we continue to slowly dry salami until it is cured to perfection.

When we make our Italian salami, it takes time to produce Italian meats worthy of the Battistoni name. Our cook houses currently total seven, and they produce approximately 120,000 pounds of Italian salami, pepperoni, and other specialty meats per week. Each sausage is carefully stuffed into casings before being heated for at least nineteen hours. Afterwards, the meat is moved to one of our five drying rooms, and that is where the magic of Battistoni Italian Specialty Meats really happens.

Each of our five drying houses have constant air circulation. This helps slowly and consistently dry our salami sticks and other Italian meats to perfection. During this time, the meat hangs and cures for anywhere from one to three weeks depending on the size and style of the salami sticks. While the meat dries, it will lose nearly 30% of its original weight, and this is where the name “dry meats” originates.

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