Slide Menu Navigation Slide Menu Navigation

FRESH in: New Creminelli Meats, Now at FRESH

If you’re already fan of the Creminelli cured meats and salamis we sell at FRESH – or if you just love great Italian food – this is fantastic news: We’re now carrying even more delicious Creminelli products!

FRESH is the first place in Texas where you can get many of the meats in Creminelli’s Artisan Deli line. Like all of the Creminelli products, they are based on recipes and techniques the Italian family has honed for 400 years in their native Italy, but they’re all made in the U.S. by artisans led by family scion Cristiano Creminelli.

Some of the 9 new varieties you’ll see at FRESH, starting this week:

Calabrese salami: Coming from the Calabrese region of Italy, known for its spicy foods, you may know this salami better as pepperoni. The Creminelli version has an assertive, but not overly strong, flavor of red pepper and garlic, and it’s great on pizza, in a sandwich or just eaten with flatbread and cheese.

Prosciutto cotto: This is the most commonly used sandwich meat in Italy;  it translates literally to cooked ham. However, it’s flavored with rosemary and sage, and is not smoked, so it is more delicate and more aromatic than regular American ham or dried prosciutto “crudo.” Because of the cooking process, it’s also lower in sodium.

Milano salami: The everyday salami of Italy, it’s similar to the Genoa salami sold in many U.S. delis, but with a slightly finer texture and peppery flavor. The large size makes it a terrific sandwich choice.

Mortadella: Bologna, Italian style. Seriously, this is the forerunner of American-style bologna, but lighter, more natural-tasting, more delicate, and with a softer texture. Traditionally, it’s used in sandwiches or on an antipasto platter or salad.

Mocetta: One of the lesser-known Italian specialties, and one of the few made from beef, not pork. Mocetta is a petite version of  Bresaola, and comes from the Valle d’Aosta region, bordering France. It is made from lean eye of round, dried with simple spices. It makes a great substitute for beef carpaccio, simply sliced super-thin and topped with olive oil, parmesan shavings, salt and pepper. Others prefer it with a squeeze of lemon juice, or served on crusty Italian bread.