Olli Salame (the Italian spelling for ‘salami’) is made in the authentic Italian way by the master salumiere, Oliviero ‘Olli’ Colmignoli, based on 160-year old family recipes. All products are made the artisanal way-- slow, using pasture-raised heritage pork. The salami is dry-cured. The state-of-the-art facility in Manakin Sabot, Virginia, produces such a varied array of products that we're sure you'll want to try each one.

Calabrese is a spicy salame that gets its kick from cayenne pepper and paprika.  It is based on a traditional recipe from Calabria, where spicy sausages are popular.

Molisana is a robust salame flavored with whole black peppercorn and garlic – it’s the quintessential Italian salame.

Napoli Salame is smoked over applewood with a hint of fennel, giving it a complex, hearty flavor.

Toscano -- We call this salame “Toscano” because Florentine fennel (”finocchio” in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine. Fennel pollen conveys a slightly licorice-like aromatic intensity that has made it the pork enhancer of choice for generations.