Q: Where can I find Galileo® Salame and Pepperoni products?

A: Search with our store locator to find the retailer nearest you.

Q: How long do you age your salame?

A: We cure our salame the old-fashioned way, nice and slow for several weeks.

Q: Do you have any sugar in your salame?

A: All salame has some form of sugar to facilitate the curing process. View our product ingredient lists for more details.

Q: Do I have to refrigerate my salame?

A: Yes, salame and pepperoni need to be refrigerated after opening.

Q: Do you use nitrates and nitrites?

A: We use nitrates and nitrites in some of our products. Sodium Nitrite is an important ingredient in the curing process that kills clostridium botulinum, the microorganism that causes botulism, a deadly foodborne illness.

Q: Do you make a low-fat product?

A: Yes! Our Light Italian Dry Salame is every bit as delicious as our traditional Italian dry salame, yet it has 55% less fat and only 70 calories per serving.

Q: What’s the difference between salame and pepperoni?

A: Salame is an all-pork product made with traditional salame spices. Pepperoni is a pork-and-beef product made with a zestier spice blend. Both are cured in the same fashion.

Q: How can I cook with your salame or pepperoni?

A: Head over to our recipe section and explore all the great ways to make a meal special with Galileo® Salame and Pepperoni.