Frequently Asked Questions

When does each Salumi Club package ship?

We send out quarterly shipments every March, June, September, and December.

Do I need to refrigerate my salami?

We recommend refrigeration to all our products for best taste and longest life.

Shipping on Monday and Tuesday only?

We desire to deliver to your door the freshest handcrafted salami experience.  Our shipments take 3-4 days to deliver across the country, so we only ship on Monday and Tuesday to make sure that you get your package before the weekend.  Please make arrangements to have someone available to receive your shipment of artisan salami and Alle-Pia products.

How do I store Alle-Pia Salami?

For best results, keep it wrapped in the original butcher paper. Do not store your salami in a closed container or plastic bag, air needs to circulate around the salami and allow it to breathe. Freezing salami is not recommended. The salami will continue to dry the longer it is stored.

How long will my salami last?

It it is kept refrigerated we recommend 3 months for the freshest taste. All our salami has a "Best by" date stamped on the label.

Is my salami safe to eat if it is soft?

Yes. Every batch of salami requires careful supervision and timing to ensure the perfect taste and consistency. Salami is a fermented product and the meat is cured (not cooked). Unrefrigerated, the salami will age and continue to dry out.

What is the white covering on the outside of my salami?

Penicillin is a natural edible mold similar to the molds found on aged, soft cheeses. The mold acts as a natural barrier to protect the salami from spoilage during the aging process.

Do I need to remove the peel to eat my salami?

Alle-Pia Fine Cured Meats uses all natural casings. We do recommend removing the casing before consuming, however, the casing is safe to eat.

What if my salami gets slimy or the casing is not white?

If your salami gets slimy or there is a change in its appearance or smell, it is usually due to improper storage. Salami is a living product and needs to breathe, and when it is suffocated or held at warm temperatures, it can affect its quality. If you notice these changes, it is still safe to eat, but we recommend you discard the salami due to a reduction in quality.

Are Alle-Pia products USDA approved?

Yes, our facilities, processing, handling, storage, and final products are all USDA inspected and approved.

Where does the pork used by Alle-Pia Fine Cured Meats come from?

Our pork comes from premium pork - a supplier of all natural, vegetarian fed, and crate free animals. they follow humane handling and transportation practices.

Is Alle-Pia Salami gluten free?


Does Alle-Pia Salami contain hormones or antibiotics?

No, no, no! Our products contain no hormones or antibiotics.

Does Alle-Pia Salami contain artificial nitrates or artificial nitrites?

No, absolutely not! Our products contain a natural preservative found in swiss chard.


The flavor of Italy made in the USA

Each small batch of our Alle-Pia products is created with love by the talented Antonio Varia, Chef and Owner of Buona Tavola Restaurants in San Luis Obispo and Paso Robles, located in the beautiful Central Coast region of California.

Our philosophy

Alle-Pia Salami is made on the Central Coast of California with the finest ingredients using traditional old world family recipes. Handcrafted and created with love under careful supervision in our USDA inspected state-of-the-art facility.

Alle-Pia is crate-free, vegetarian fed pork, no hormones or antibiotics, no Nitrates or Nitrites, and preserved without chemicals using a natural extract of Swiss Chard.

Every batch of salami requires careful supervision and timing to ensure the perfect taste and consistency.

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8390 El Camino Real, Atascadero, CA, 93422, United States | (805) 461-6800 |

Alle-Pia Handcrafted Traditional Italian Artisan Salami & Sausage