NC Salame?

My understanding of the phrase "Italian dry salame" is that the term amounts to a denomination or appellation in the US, restricting how the term can be used.  I think that's actually a good thing, given how much I like the stuff, and how much I hate bad and fake food.  My favorite Italian dry salame used to be Gallo, which you used to be able to buy just about anywhere in San Francisco, like at a Safeway.  (I think Gallo is just a common Italian name, and the company is not related to Gallo Wine AFAIK; it's now essentially owned by Sara Lee, who moved them out of their old brick salame factory in downtown San Francisco.)  It was not expensive either.  However, it's not available in North Carolina, unless you go get some and bring it back.  It also may not be quite so good as it seemed when I was a kid, but it's still really really good.  You can get Molinari or Columbus here if you look around; it'll cost you about two or three times what a stick of Gallo would cost you in the supermarket in San Francisco.  I think the stuff must be too cheap to distribute widely, or something stupid like that. 

So, I'm both pleased and surprised to find that someone in Elon, NC is making what seems a lot like an Italian dry salame.  The label says "San Guiseppe Salami Co. - by Giacomo - Salami Classico," gives a location of Elon, NC, and a phone of 336-586-7003.  I originally thought the spelling of Giuseppe must be to avoid some sort of copyright infringement, or just an effort not to piss someone off, but it looks like it's just a typo.  Anyway, I finally found where you can order yummy stuff from Giacomo in Greensboro.  Or you can pick it up at Wine Authorities, where I got mine.  My chunk -- an ounce or so shy of a pound -- cost me $13. 

First thing: the stuff smells and tastes of pork, which is a good thing.  :)  There are a lot of hogs raised in this state, and I'm glad someone more-or-less local can put them to another good use.  It's a little hotter-tasting than some Italian dry salami I've had, but it's not particularly spicy.  It's also dry, not only in a physical sense, but also in the sense that it's not very sweet.  It's good stuff.  It's probably got the meat and fat in larger chunks than most salami you've had, and is also a darker shade of red.  The company sells a number of products, but this is the one I'm digesting right now.  The half-chub I bought might actually benefit from sitting up for a while, but I don't know that I'm going to wait.  :)

By the way, while researching this post,  I found that Greg Cox at the N&O had already written something, so go read his opinion too. 

Comments

[Ross Grady]

Giacomo's has a couple of little storefronts in Greensboro; the one I tried to visit was closed the one time I stopped by. However, you can get much of their selection at Weaver Street Market in Carrboro. I agree, it's some damn tasty meat.

[Joe]

Ross: Thanks. I think someone in the comments on the N&O article also mentioned Weaver Street. I'm also glad to know someone else has eaten the stuff and likes it too. :)

[Eric J]

My father used to buy kosher Salamis in New York and hang them in his office to dry. Good Stuff.

On the other hand, he had his first heart attack at age 33.

[Joe]

Not only are these not kosher, they have absolutely no beef in them at all. Some salame is made of both beef and pork; I assume your dad's was all beef?

BTW, happy new year, or whatever it is I'm supposed to say. :)

[Kira]

Mmmm salami. I love all forms of salami out there, including the French version of saucisson. You're going to bring me some the next time you visit, right? :)

[Joe]

Gosh Kira -- salame, chocolate, cheese, All-Clad... where will it end?

[Eric J]

I'm not really comfortable talking about my dad's salami. (But yes it was all beef.)

[Eddie]

RE: Gallo- I lived in the CA bay area and grew up with Gallo as my only source of salami and loved it. I moved to TX, NY and MN and still haven't found a salami that I like in the same way (some are good, but Gallo is my favorite). So my mom still sends regular shipments to me :)

She will send a package to my kids with presents or something and I'll find a chub or two in there for me. She even smuggled some to me when I was in the middle east in the military. I got a huge box of Gallo salami and I had all kinds of Colonels and the like stopping by my work area as word got around of this salami.

[Joe Eater]

Eddie - Damn straight. I'm glad someone knows what's good out there. :)

[Cory]

Anyone know where you can get or order Gallo outside of CA? My fiancee is from SF and got some from her mother for Christmas and now I'm hooked too!

[Joe Eater]

Cory - I don't know of anyplace offhand. I wish I did. I think the problem is the stuff doesn't cost enough for a lot of retailers to be interested. A long time ago, Boudin used to do it, but they switched to Columbus. :(

[Caryl]

As a California transplant to Missouri, when people ask what I miss about Calfornia, I always mention Gallo Dry Salami. I am glad to learn there are others out there that feel the same. The only time security opened my bag at the airport was when I brought back 5 chubs.

[Brent]

I know this review chain is a little older but Gallo is still the best and there is a kid on ebay reselling for areasonable mark up. ( few dollars extra stuck in the shipping for his effort ) was the best price I found for those of us with out kin or friends to ship to us :-)