Olli Salumeria

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.

OUR PORK
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.

THE PRODUCTS
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.

 

By |2017-08-27T16:50:32+00:00August 27th, 2017|Products|0 Comments
Dear Friends, Family and Valued Patrons of Rype & Readi

As we close 2018 and look forward to our 5th year, we once again welcome and will be challenged by change.

 

As many of you know, we took a calculated risk in opening at the Colee Stables downtown.
Property ownership had been disputed and litigated for the last 9 years. Finally resolved, we were regrettably unable to come to reasonable terms with the new owner and our lease ends on the 31st of December. This was complicated in part by a commitment we had made to expand our market operations downtown beginning next fall, adjacent to a well known, well trafficked anchor.
Rest assured Rype & Readi will have a downtown presence again. But for the immediate near term, we are consolidating operation to our St. John’s Golf Club facility where we will focus on catering, prepared foods, dinner events, cooking classes and, of course, a market for fresh local fine foods.
Please be sure to keep in contact with our social media on Facebook, Instagram, our website & newsletter to follow our happenings and special offerings.
Our location at the St. John’s Golf Club is a diamond in the rough. In addition to having a full restaurant and bar, we have a magnificent patio overlooking acres of manicured greens, gorgeous in the daylight and tranquil in the evenings when the golfer’s day is done.
With plenty of space on the terrace and adjacent properties (including parking for several hundred cars) this venue, at the intersection of State Road 207 and I-95 promises to host some creative, exciting and delightful family events throughout the coming year.
We fondly wish you all a festive and memorable holiday season and thank you for your continued support. Please let us know if there is any event, occasion or opportunity to help you celebrate life though a special event with great food and smiling faces.
Merry Christmas and Happy New Year
With Profound Appreciation,
Your friends at Rype & Readi