Columbus Italian Dry Chub

Columbus Italian Dry Chub is a small, 4-ounce, vacuum-sealed cured pork product that you'd spot in the refrigerated deli aisle or specialty charcuterie case, shelved alongside other salamis, summer sausages and snack chubs. Packaged for convenience with the casing removed, it reads like a craft-oriented deli item — San Francisco heritage, “since 1917,” “craft meats,” and claims such as gluten free, no MSG, no artificial colors or flavors, and “pork raised without added hormones ever.” It is not labeled organic and carries a straightforward ingredients list that includes nonfat dry milk, corn syrup solids, sugar and curing agents (sodium nitrite/nitrate). This chub is aimed at shoppers seeking a premium, flavorful snack or sandwich meat — foodies building quick charcuterie boards, busy parents adding protein to lunchboxes, and urban consumers drawn to artisanal branding. Sensory cues are classic: a firm, sliceable texture with a concentrated savory, slightly salty bite and a hint of California red wine and garlic; aroma is cured pork-forward. Rituals include thin slicing for crackers and cheese, cutting into rounds for sandwiches, or tossing into salads and pasta for a salty umami lift. On the nutrition side, it’s a low-calorie, high-sodium processed meat (about 80 kcal and 490 mg sodium per serving) with minimal sugars (1 g). In plain terms this is a cured, factory-made meat product that blends traditional charcuterie techniques with modern preservatives and sweeteners to deliver consistent flavor and shelf stability.