Speciality Meats & Fish

Each small batch 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.

For nearly two decades, Chef Varia has delighted residents and visitors with his inventive Northern Italian cuisine in his Buona Tavola (meaning "good table") restaurants.

Alex Pellini, Chef Varia's nephew, came over from Italy in 2009 to help with the restaurants and has been instrumental in the creation and supervision of the salami production.

Every batch of salami requires careful supervision and timing to ensure the perfect taste and consistency. The fresh, natural pork comes from a local supplier. No hormones or antibiotics are used. All products are locally sourced and USDA inspected and approved.

Salami with just a little kick! Locally produced Paso Robles Zinfandel wine and cayenne pepper add zesty flavor without being too hot or spicy. Bold enough to stand up with other strong flavors, but is not overpowering. Salami Sopressata got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The Northern Italian version did away with the pressed shape. Sopressa is known for having a more robust taste thanks to the amount of garlic and additional added spices like paprika and cayenne pepper.