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FRESH In: Italian meats, made in America

The Creminelli family knows salami. They’ve been producing cured meats in their native Italy for as many generations as anyone can remember – at least 400 years. Their self-named company in the Piedmont region of Italy has been winning acclaim since 1906.

But in 2006, family scion Cristiano Creminelli decided to come to America – and to bring his style of artisan meat-curing with him. Since 2007, his Utah-based Creminelli Fine Meats has been producing traditional Italian-style meat specialties. Many of them were not previously available to U.S. shoppers; some were only sold previously in a tiny region in Italy.

And they’re all created in the same style that the Creminellis have been refining for generations. In a nod to American tastes, they also use only natural, organic ingredients, and rely on heritage Duroc pork that has been humanely raised, without antibiotics.

Having tasted their product, I can tell you there’s really nothing else like the Creminelli meats. If I had to pick a favorite, it might be the sopressata, a garlicky salami with a robust flavor. Or maybe the Barolo, a complex, rich salami made with the famous red wine of the same name. Or the Tartufo, spiked with Italian black truffles, gathered by hand in the woods of northern Italy each summer.

But really, why pick just one? We’ll carry 8 varieties of Creminelli meats, so you can choose your own favorite.