A native of northern Italy, Cristiano 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 cured meats to America, starting up production in Utah and using only the best quality all-natural American heritage pork from antibiotic-free, pasture-raised pigs. To make this porchetta, a classic preparation from area around Rome, tender pork sirloin is butterflied and rolled with an herbed filling, then rolled in a pig skin. The whole thing is then slow-roasted, rendering the fat to make the meat more succulent and the skin crackle-crisp. Simply heat the thawed porchetta in an oven, slice and serve for an impressive holiday or Sunday supper.