At Olli Salumeria, we make artisanal slow-cured meats based on original 160-year-old family recipes that were handed down over 4 generations to our founder, Oliviero “Olli” Colmignoli. Our products are made with pork from pigs raised on family-owned sustainable farms.
Good salumi is directly affected by the quality of the pork, and we go to great lengths to obtain the best pigs available in the USA. The pigs are humanely pasture-raised and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products).
THE REAL CURE
We achieve the most gentle curing process possible, preserving the superior quality of our heritage-breed pork. The process begins by hand-rubbing the meat with carefully mixed spice blends. They are then cooled for a while to allow the salt and spices to penetrate. We carefully monitor temperature and humidity while curing, maintaining very low temperatures (never exceeding 70° f).
Products are hung in nets or laid on racks for drying, where they are closely monitored for appearance, taste and water activity (moisture levels) in our state-of-the-art curing rooms. Every product is individually lot-tracked so we can easily pinpoint farm origin and other characteristics.
Our product range includes dry-cured salami, such as Calabrese, Molisana, Napoli and Norcino. We also produce a full (and always growing) range of whole cured meats, including Prosciutto, Coppa, Speck and Lomo. In addition, we’re excited to present our range of Italian-style cooking fats, including Pancetta, Lardo and Guanciale, which are gaining a lot of popularity among chefs and are an essential ingredient in authentic Italian preparations.