I'm quite a ways away from San Fran but found some Molinari Salame at my local grocer. I'd like to bring it to a family event (17 hr flight) and would like to know if it will keep. Is it cured or does it need to be chilled?
Molinari whole salame is the best!
However, most of those I find for sale in the delis will still yield to a firm squeeze and haven't aged enough to develop the full tangy flavor my family prefers. I buy the firmest ones to be found in the store display (knowledgeable deli counter staff understand why I'm rummaging through their display) and then just hang them inside a kitchen cupboard until they get hard . . a couple weeks at room temperature. Dad loved the ones I aged specially for him.
The only problem I've ever encountered is slicing the "hard as a rock" ones -- getting even thin slices so the full robust flavor can be savored can be difficult. If a natural casing is too difficult to peel off, just soak it in running water for a few minutes to loosen it a bit .
Refrigerating after cutting depends on how fast you will consume it. I don't bother so as to avoid bringing it up to room temperature before eating; it only takes about 2-3 weeks to finish off a long one (about 18 inches? I don't know what that size is called).
Since the whole original point of salumi (of which salami is one type) was to preserve meat in the dark days before refrigeration, I'd say go for it as long as the "packaging" (i.e. the casing) is intact. Ditto for whole prosciutto, country hams, or any cured, dried meat. (Pates,terrines etc. not so much, but I'm thinking the baggage section of an airplane is not that much warmer than your refrigerator.)