A: Most of our salami is available in pre-sliced or pre-peeled form. For the Salami that still has its casing, please read the label and look for “Peel & Enjoy” as an indicator to remove the casing before eating – this is how we recommend you do that: first, soak the salame in a wet paper towel for 10 minutes. This re-hydrates the casing and makes it easier to remove. After soaking, follow these step by step instructions:
- Unwrap the wet paper towel from the salame. Using a fine-edged knife (not serrated), slice off one end. Starting in the middle, score towards the sliced-off end.
- With the fine-edged knife, lift the corner casing from the salame. Once the casing has been pulled slowly peel it back by hand. Peel it back only as much as you need for that serving.
- Once peeled, continue slicing the salame from the cut end, preferably at a slight angle. Finally, keep in mind that our salame is best enjoyed at room temperature.
There’s conflicting research in the medical community about whether nitrites in large amounts are harmful or beneficial to you, and because of confusion that has been created, deli meats have received a bad rap. But they’re not the only foods that have nitrates/nitrites. For example, there are far more nitrates in a serving of many leafy-green vegetables—spinach, arugula, cabbage—than in any of our products. We believe nitrites are essential in assuring that our meats are the safest, highest-quality products on the market. That said, in our efforts to simplify our ingredient labels, we’re working to replace our current nitrates/nitrites with natural sources of nitrites—without compromising taste.