A traditional Italian dinner sausage.
Dry-cured pork shoulder is rubbed with red pepper and brined in salt.
Molinari Hot Coppa is rubbed in red pepper and dry-cured.
A Milanese-style dry salame, one of the best made in San Francisco.
Molinari Sopressata is an all pork salami combined with burgundy wine and dry-cured. Easy to peel natural casing give it an old fashioned flavor.
Molinari Calabrese Sausage is a Southern Italian style sausage spiced with a hint of fennel, in a natural casing.
A tangy all pork salame, coarsely chopped with traditional flavor and stuffed in an E-Z peel casing. A jumbo Molinari salame.
Extra-lean authentic Italian style bacon, cured, spiced, and rolled into a loaf — a Molinari specialty.