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. This succulent boneless whole-muscle cut of all-natural, antibiotic-free beef was marinated in Italian red wine, then slow-roasted to intensify the beef flavor and retain tenderness and moistness. The marinated meat naturally pairs beautifully with red wine. Slice thin, cold, for deli-style sandwiches, or gently heat in the oven and serve thicker slices as an entree for a holiday meal.