OUR HOMETOWN

In 1917, our founders started air-drying salami in San Francisco’s North Beach neighborhood. They knew the foggy local climate made their product special. It’s why only slow-aged salami from the Bay Area should be called “Italian Dry.” Today, San Francisco is a foodie’s paradise. From the dramatic coastline to the rolling vineyards, it’s a world of flavors. And we’re proud to be a part of it.

MORE ABOUT SALAMI AND SAN FRANCISCO

OUR CRAFT

Columbus was founded on a stubborn pursuit of perfect taste—from sourcing premium cuts of meat and the best ingredients, to slowly roasting or curing them until we know they’re ready.

MEAT

We use only premium cuts of pork and beef, and whole chicken and turkey breasts in our products—never the “chopped and formed” meat others use.

SPICES

We use a special blend of spices—each one carefully sourced and chosen to highlight the flavor of the meat.

TIME

From slow-aging our salami to curing our Italian specialties and slow roasting our deli meats. We don’t take shortcuts.

OUR JOURNEY

Making quality meats is an art and a science, one we’ve been perfecting for almost 100 years. Our founders brought recipes with them from Italy, which evolved to reflect the climate and ingredients of their new hometown, San Francisco. No matter the change, we’ve always held true to the traditions of quality, integrity and patience. In the future, we’ll continue to listen and meet evolving tastes just as we always have.