Who makes the best salami seems to me to be a really silly question. There are so many wonderful ones, and so many marvelous kinds of salami as to render the question impossible. Does Citterio make a better sopressata than Danielle? Does Hebrew National make a better salami than Shmulke Bernstein? Hard salami? Soft salami. Salame? Salumi? Salami?
Gotta agree with you Mr Hoffman–and with MilFoodLover–so many salamis–so little time!–and we all know–opinions are like &%#holes–we’ve all got one!