San Francisco Bay Area

United States

San Francisco's sausage culture runs through North Beach, the old Italian quarter where salame factories operated since the 1880s. Molinari, founded in 1896, still makes dry-cured salame on Columbus Avenue. Chinatown brought lap cheong production to the West Coast. The wider Bay Area adds Rosamunde's German-style beer sausages, Fatted Calf's artisan charcuterie in Napa, and a new generation of craft sausage makers in Oakland and the East Bay.

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Sausages from San Francisco Bay Area

Molinari Salame

Molinari Salame

San Francisco Bay Area

Molinari's flagship Italian Dry Salame is Milanese-style: fine grind, mild seasoning, white mold casing. Pork shoulder and back fat, garlic, black pepper, cured and air-dried for weeks in San Francisco's North Beach. Slice it thin for sandwiches or lay it across an antipasto board. The company has made it this way since 1896.

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