Molinari Salame

[OldBay]

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?

Thanks.

[Robert Lauriston]

It's cured, no need for refrigeration. It's much tastier served at room temperature.

[Stephanie Wong]

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).

Enjoy!

[Pollo]

If it's a true salami (whole or not) then you can ship it without a hint of worry....that stuff would keep for days at room temperature...even if left outside in Fresno....in the summer....salt+nitiries....magic...

[SteveG]

Yep, when backpacking, well-aged nice hard salamis are my food of choice to bring along for lunch, along with salty hard cheeses. Both last perfectly fine in hot packs jostling around with other gear.

[little big al]

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.)

[DavidT]

How was the salami displayed in the store where you bought it? Was it in a refrigerated case or was it displayed at room temperature? If it was the later, you should probably be OK taking it on a long flight.

[Ruth Lafler]

Except lots of stores chill stuff they really don't need to. Is it a whole salami? Sliced? Molinari makes more than one kind of salami, so more description would be helpful.

[DavidT]

I should add that I take a locally-made salami in my suitcase over to a friend in Scotland once a year. It is a 22-hour journey. My friend has never complained about the condition of the salami upon arrival.