Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste.
Salame (the Italian spelling for ‘salami’) is made in the authentic Italian way by our master salumiere, Oliviero ‘Olli’ Colmignoli, based on 160-year old family recipes They make products right here in the U.S.A. in our state-of-the-art facility in Mechanicsville, Virginia
Calabrese is a spicy salame that gets its kick from cayenne pepper and paprika. Our Calabrese Salame is based on a traditional recipe from Calabria, where spicy sausages are popular.
Napoli Salame is smoked over applewood with a hint of fennel giving it a complex, hearty flavor traditional to the smoked salame from Naples.
We call this salame “Toscano” because Florence fennel (”finocchio” in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine. Fennel pollen conveys a slightly licorice-like aromatic intensity that has made it the pork enhancer of choice for generations.
It’s fitting that our salame is simply seasoned with just salt and white pepper, allowing the flavor of our premium pork to shine through. Norcia is considered to be the pork product capital of Italy and the butchers there are known to the best in the world.
Molisana is a robust salame flavored with whole black peppercorn and garlic – it’s the quintessential Italian salame that you would find in Molise.
Fra’ Mani Handcrafted Foods, based in Berkeley, California, was founded by nationally-recognized chef Paul Bertolli. The culmination of Bertolli’s zeal for authentic handcrafted food, Fra’ Mani strives to keep old world food traditions alive in taste and technique
Small, coarse ground, garlic scented. Rich color, full flavor. Great for picnics. 1/2 lb. piece. Slice 1/8 inch thick pieces on a bias
Spanish-influenced dry chorizo. Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. 1/2 lb piece. Slice 1/8 to 1/4 inch thick pieces.
Underground Meats creates hand-crafted salami and cured meats in downtown Madison, WI
Underground Meats goes whole-hog with local hand crafted charcuterie, They create hand-crafted salami and cured meats in downtown Madison, WI. This sampler pack includes 1.5lb total of three different styles of cured meats. Toscano Salami, Saucisson Sec, and Goat Sec. The perfect companion to Wisconsin Artisan Cheeses. We call this salame "Toscano" because Florence fennel ("finocchio" in Italian) grows wild in the Tuscan hills and is closely associated with the regional cuisine. Fennel pollen conveys a slightly licorice-like aromatic intensity that has made it the pork enhancer of choice for generations. Saucisson Sec dry-cured salami-or saucisson sec, in French-has a lightly peppery punch and is handmade using a classic French recipe. It's a perfect addition to any charcuterie plate . Goat Sec same as Saucisson Sec but made with goat meat.
La Quercia (La Kwair-cha). Our Iowa neighbors they make artisan cured meats or salumi - prosciutto, pancetta, coppa, speck, lonza, guanciale, and lardo. Seeking out the best ingredients, produced responsibly, we craft them by hand into something that expresses our appreciation for the beauty and bounty of Iowa.
Artisan salami producer, Cristiano Creminelli, brings the best of Italy’s handmade salumi to America
Wild Boar Handcrafted Italian Salami
Wild Boar salami is a mixture of field harvested Texas wild boar and all natural pork belly, seasoned with cloves and juniper berries for a robust yet sweet flavor. Creminelli's Wild Boar Salami was selected as a finalist for Outstanding Meat in 2010 and has been featured in national media such as Wine Spectator, the San Francisco Chronicle and Tasting Table.
Tartufo Handcrafted Italian Salami