I love salami and almost always have one hanging in my kitchen. (please no salame in the refrigerator)

Below you’ll see a picture of a little corner of my kitchen that seams perfect for hanging cured meat.

My salame of choice is a San Francisco hard Italian salame from Molinari’s I call it the best anywhere and I’m not alone. please click on the hyperlink below and read a little about gooooooooooood salame. Malinari spells salame with a "e" not an "i"
Jewish salame is not to my liking…a salami is Italian and should contain pork……. a all beef salame is not really a salami but just plain old luncheon -meat
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2002/09/04/FD110867.DTL&type=travelbayarea