Charcuterie
Salumeria Biellese, New York
Making fresh sausages and salumi since 1925 as descendants from the Province of Biella in Italy’s Piedmont region, featuring Old World Style Italian and Mediterranean products.
Using the highest quality ingredients from not only local farms in the Tri-State area, but also select farmers. Pork products feature 100% All-NaturalBerkshire Hogs, a breed with delicate flavors that are a match for the family’s heirloom spice recipes.
• Chorizo Secco: Fine ground Berkshire pork is spiced with Hot Pepper and paprika, and then it is cured/ageduntil firm. This product is a Spanish-style Chorizo.
• Finochietta: This smaller version of the Finocchiona is more delicate. Adapted as a smaller version for amore approachable size to take home.
• Guanciale: Cured Berkshire pork jowl seasoned with classic Italian herbs and spices. Guanciale, althoughcured the same way as pancetta, has a wonderful earthy quality that is only found in this product. This specialty from Lazio is the main ingredient of the famed Spaghetti all’amatriciana.
• Soppressata: Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling.After it is seasoned, cured, and dried, the result is a sweet tasting cured sausage that you would typically find in central Italy.
• Soppressata Toscana: Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is seasoned with traditional Tuscan spices, it is cured and dried. Our finished product is onethat you would find only in Tuscany.
• Speck (Smoked Prosciutto): A prosciutto is covered in ground black pepper and then the whole leg is smoked, just like the Northern Italian and Austrians used to. This earthy and smoky product lends itself to freshregional fruit such as figs.
• Bresaola: Air-dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served withshaved Parmigiano, lemon juice, and a very nice olive oil.
• Cacciatorini di Chingiale: Wild Boar Cacciatorini. We trim the shoulder meat of Feral hogs and blend it with our heirloomspices. The result is a slightly sweet and robust flavor.
Ibérico de Bellota by Fermín Lomo, Spain
Produced by Fermin, this lomo was made using 100% Spanish Iberico meat. All of their products are cured in Spain. This family company is based in the medieval town of La Alberca high in the mountains near Salamanca. The cool dry air, and short summer season are ideal for the traditional curing of hams and sausages.
Galloni 16 Month Prosciutto Parma Italy
also known as Red Label – is sweet to the palate. Galloni Prosciutto is a perfect example of prosciutto aged in the pure sweet air of Parma. The flavor of the red-label will be sweet in fact, sometimes sweeter than longer aged products because as prosciutto ages it loses additional water which concentrates the salt.
Creminelli, Utah
The family has been producing artisan salumis for years under the Salumificio diVigliano label in the Italian Alps of northern Italy. Cristiano Creminelli himself managed production atthe family’s facility for years. He moved to the U.S. in 2005; two years later he opened up his own salumicompany in Springville, a small city in central Utah.
• Salame Casalingo is the most delicately flavored of the salame family which is where it gets itsother name, sale e pepe, or salt and pepper salami. Because Cristiano’s particular skill lies iscoaxing flavor from pork through the curing process, the Casalingo, which does not rely on anyheavy spices for flavor, is his specialty.
• Salame al Tartufo is considered a treat for special occasions even in Italy. The Tartufo startsas a Felino salami to which Cristiano adds black summer truffles, their delicate earthy aromaworking magic with the all-natural pork and simple Felino spice blend. Creminelli’s Tartufo hasbeen a finalist for two national specialty food awards both for Outstanding Meat Product andOutstanding New Product.
• Salame al Barolo has a sparkle in its flavor that comes from the generous amount of Barolo redwine that’s added to the traditional Felino salami mix. There are many famous Italian red wines,but none of them are as respected as Barolo from Piedmont. The richness of the Barolo lingersin this already robustly flavored artisan salami creating a truly complex, bursting flavor that isdifficult to replicate and impossible to forget.
Fra’ Mani, Berkeley, California
Founded by nationally-recognized chef Paul Bertolli. The culmination of Bertolli’s zeal for authentic handcrafted food, Fra’ Mani strives to keep old world foodtraditions alive in taste and technique.
Fra’ Mani is derived from the Italian for “between or among hands” and conveys the message “from our hands to yours.”
• Salametto: small, coarse ground, garlic scented. Rich color, full flavor. Great for picnics.
• Salame Gentile: a traditional salame whose origins date back to the 18th century in the provinceof Parma, Italy. Coarsely ground and encased in the budello gentile, with a pronounced pork aroma.
Olli Salumeria, Virginia
They make artisanal slow-cured meats based on original 160-year-old family recipesthat were handed down to our 4th generation Italian Salumiere, Oliviero “Olli” Colmignoli. Products are made with pork from heritage-breed pigs, pasture raised on family-owned sustainable farms.
• Molisana Salami: Slow Cured with Pepper, Garlic and Sangiovese Wine.