A native of northern Italy, Cristano Creminelli has been producing artisanal salumi, following in the footsteps of his family dating back to the 1600s. In 2006, he brought the art of fine salumi to America, starting up production in Utah and using only the best quality all-natural American heritage Duroc pork from antibiotic-free, pasture-raised pigs. This collection of traditional salami showcases three of their most popular offerings. They’re great for parties or picnics. Simply slice, peel away the casing, and enjoy.
Tartufo: A medium-coarse grind salame with earthy black truffles. Enjoy with creamy Robiola-style cheese and robust red wines.
Barolo: Made with Piedmont’s most esteemed red wine, this salame has a more acidic, fruity character. Enjoy with more pungent washed rind cheeses and Barolo wine.
Sopressata: Redolent with garlic and Casamata red wine, this versatile salame is a taste of the northeastern Veneto region. Try it with mixed-milk cheeses.