Visit the Creminelli Fine Meats website
Campania Handcrafted Italian Salami, 5.0 oz 2-Pack
The spicy and smoky flavor is a nod to the region of the same name. Home of pizza, San Marzano tomatoes from sunny fields, and volcanoes, the Campania recipe relies on chili peppers and smoked sea salt for a complex kick that's great with your favorite fresh mozzarella or on top of a pizza.
Ingredients: Pork, smoked sea salt, natural flavors, organic spices, sugars, organic garlic, lactic acid starter cultures (in beef casing)
Casalingo Handcrafted Italian Salami, 5.0 oz 2-Pack
Salame Casalingo is the most delicately flavored of the salame family which is where it gets its other name, sale e pepe, or salt and pepper salami. Because Cristiano’s particular skill lies in coaxing flavor from pork through the curing process, the Casalingo, which does not rely on any heavy spices for flavor, is his specialty.
Casalingo means a salami made at home in Italian and started from the Italian tradition of each household making salami to store their pork for year-round availability. Some households made it better than others. To this day, the Creminelli family Casalingo recipe is one of the most admired in their region of Piedmont.
Casalingo is stuffed into a curved natural casing, hand-tied and then slowly cured.
Ingredients: Pork, salt, natural flavors, sugars, organic spices, starter cultures, organic garlic in beef casing
Whiskey Salami, 5.5 oz 2-Pack
Whiskey and pork were meant to be together. Cristiano Creminelli uses heritage Duroc pork and blends it with sea salt and a healthy shot of a bourbon rye blend whiskey from High West Distillery for a unique salami that's mild and complex. And of course, it pairs perfectly with your favorite whiskey cocktail.
Ingredients: All natural heritage Duroc pork, sea salt, natural flavors, whiskey, organic spices, sugars, organic garlic, lactic acid starter cultures (in beef casing)
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Visit the Creminelli Fine Meats website
From the outset, the goal of Creminelli Fine Meats has been to provide Americans with traditional Italian meat specialties some of which weren’t otherwise available in the U.S. and many of which are available only on a regional basis in Italy. We hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans.
We've set some ground rules
AS FAR BACK AS THE 1600s
The Creminelli family has been producing artisan meat products as far back as the oldest aunt can remember and as far back as the 1600s according to family legend. In more recent history, Grandpa Ugo Creminelli not only produced meat products, but he also served as the personal chef for General Badoglio, the Italian general who took over the government briefly after Mussolini was deposed.
In the early 1970s, Cristiano's father, Umberto Creminelli, took over the small family business, Salumificio di Vigliano, near the town of Biella at the foot of the Italian Alps in northern Italy. In 1990, Cristiano, who had grown up in his father's Salumificio, was put in charge of the production. By 1996, he was a managing all aspects of the company with supervision from his father and help from his brother.
In 2000, Cristiano was asked by the Istituto Alberghiero di Trivero, the top culinary school for aspiring Piedmont chefs, to instruct students in the art of salami making. By this time, Cristiano had widened the family business and in 2006 the Salumificio was the first meat producer in the province to receive the prestigious Artisanal Excellence award, bestowed by the Piedmont Region and the Slow Food organization, which was started in the Piedmont Region.
In 2005, Cristiano began to set his eyes toward another goal and in 2006 he made the commitment to build Creminelli Fine Meats in America. Creminelli Fine Meats began producing under Cristiano's supervision in June of 2007 and there's no telling where Cristiano, his artisan skill and his Italian dreams will go from here.
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