This week I was in San Francisco. Amidst the work and regularly planned tasty I was able to squeak in a visit to a place where dreams are made. Perhaps better said, a place where dreams are cased up, aged, hung dry, intensified and then sliced for your eating pleasure. It’s no secret I am obsessed with sausage both wet and dry so it should come as no surprise that a pitstop to one of San Francisco’s best Salame shops was my detour. My new friend Amy took me through Columbus’ entire salumi making process from the chop to the slice. My favorite part had to be the cacciatore and chorizo salumi drying room. The smell inside sent chills from nose to toe. Here we stand below their Finocchiona Gigante, a soft textured, fennel induced artisan speciality. Sliced thin it can substitute for any prosciutto wrapped around a piece of melon. Aside from the smells and tastes I learned an immense amount about salumi making peeking my own curiosity to try it myself. I am not sure hanging meat in the spare room will fly with the Canadian. For now, I’ll have to settle for Amy’s tried and true selections. This Columbus Day you better believe the Anello’s antipasti will be centered around a nice selection of salume so I can show off my new knowledge.