Artisan Salumerias in the U.S.
Where to find the best domestically made salumi.
Though we're saddened by the fact that prohibitive costs for meeting USDA certification keeps much of the best Italian salumi far from our shores, we're gladdened by the fact that there is a growing number of talented artisans in the States making salumi using traditional Italian techniques. Listed below are our favorite domestic producers. All bring a passion and respect for natural ingredients and a traditional approach to making salumi. (And, luckily for us, they all offer mail-order.) If you're looking for good quality imported prosciutto, speck, or mortadella (among the few salumi readily exported from Italy), try your local specialty store or Italian market. For how to choose, slice, and store these savory delectables, look here.
Creminelli Fine Meats,
www.creminelli.com; (206) 626-6328
Must haves: Their salame Barolo, which is imbued with the robust flavor of the famous wine from the
Knight Salumi Company,
www.knightsalumico.com; (858) 565-0664
Must have: We especially like Knight’s small salame finocchiona, which has a nuanced, not overpowering, fennel flavor.
Fra’Mani Handcrafted Salumi, B
www.framani.com; (510) 526-7000
Must haves: We love Fra’Mani's salame
Salumeria Biellese,
www.salumeriabiellese.com; (212) 736-7376
Must haves: Whether you’re looking for bresaola, coppa, or culatello, a salame inspired by one of the most exclusive cured meats in
Photo by Tyler Lynch for Creminelli Fine Meats
keywords:
salumi, cured, salami, salame, fra mani
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Comments [10] | Add your comment
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SALUME BEDDU in st. louis, mo. beautiful salumi. beautiful shop. the next big thing...!Posted: September 11, 2010 12:30 by LARDUM
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Hope you like them. Please continue to check in on the website. We plan to have a community forum up soon, where book recommendations, recipes swaps, and travel tips can be easily exchanged.Posted: January 26, 2010 07:39 by joannesmart
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Thank you for the recommendations , ordered both books , look forward to them.Posted: January 25, 2010 14:29 by emma0424
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Paul Bertoli of Fra Mani has a book called Cooking by Hand that includes recipes for curing and preserving pork. Also, try Michael Ruhlman's Charcuterie: The Craft of Salting, Smoking and Curing. -- the editorsPosted: January 20, 2010 07:59 by joannesmart
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La Quercia in Iowa produces an excellent product , any recommendations on a how to cure products for the home cook , a book on the subject maybe.Posted: January 19, 2010 11:45 by emma0424
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La Salumeria Biellese is a must if you want to taste the best culatello and spek in the US.Posted: November 14, 2009 18:14 by chubbuccio
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Love your web site. How about salumi in N. Fla. area. Tallahassee, Quincy? Thank You, SuePosted: September 07, 2009 14:03 by Suzzi
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La Cucina has provided places where the products can be purchased only for DOMESTIC. I'm looking where I can get this great Bolognese MORTADELLA - IGP. If not the imported, then an excellent domestic.Posted: August 17, 2009 13:18 by Dovina
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Volpi in St.Louis is a great Salame maker.Posted: August 16, 2009 17:13 by macposegate
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I was wondering if there were any decent salumi in chicago and where I might find it.Posted: August 15, 2009 18:03 by Danipal
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Finocchiona
This delectable Tuscan salami is made from finely ground pork flavored with wild fennel seeds (finocc...
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