For great salami, more hang time

I really enjoyed your article on California salami (“The Taste of Victory,” Feb. 19). It reminded of the days when I worked in my uncle’s grocery store meat department in Santa Rosa. We had a full-service deli department that stocked all sorts of Columbus, Molinari and Gallo salami and other deli meats.

We would order Columbus salami in 3-foot-long chubs that were thick and damp when delivered. We would hang them up and let them dry out a bit (at least a week). Letting them hang for a while definitely improved the texture and intensity of the flavor. While working, I would occasionally slice off a few pieces and wrap them around a piece of cheese for a quick snack.

Many people not familiar with moldy chubs don’t like the idea of eating something covered in mold, but it doesn’t take long to get used to once you’ve tasted properly cured salami.

Jim Kong

Sacramento