MEAT, PATE OR SEAFOOD
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CREMINELLI FINE MEATS
Campania Handcrafted Italian Salami
CRISTIANO CREMINELLI BEGAN PRODUCING FINE MEAT in the United
States in 2006, but the Creminelli family claims it has been making artisanal
meats as far back as the 1600s.
In the early 1970s, Cristiano's father, Umberto, took over the family
business in northern Italy, and in the 1990s, Cristiano began managing all
aspects of the meat production, and brought the passed-down traditions to
the U.S. when he launched Creminelli Fine Meats in Salt Lake City.
Campania Handcrafted Italian Salami is sometimes thought of as Napoli salami, but
that's something of a misnomer. What's called Napoli salami is actually made throughout
the Campania region, an area historically under Spanish as well as Turkish rule, which
brought together influences of chile peppers, like sweet and spicy paprika and cayenne.
Salami makers in Campania stored their spicy product in a terra cotta jar under ashes,
a method that kept the temperature cool and imparted a smoky flavor. Creminelli makes
its Campania salami with the same rule of spice and smoke. "We used smoke to evoke the
ashes," says Vanessa Chang, marketing and education manager. "The smokiness rounds
out the spiciness of the salami." Campania pairs well with cheeses like fresh mozzarella and
creamy burrata. Suggested retail price: $11.99/7 ounces. Contact: Brian Seethaler, Creminelli
Fine Meats; 801.428.1820; brian@creminelli.com; creminelli.com.—D.M.
➊ OLLI SALUMERIA
Pepperoni
Contact: Jennifer Johnson
804.427.7866
jennifer@olli.com
olli.com
S26 ❘ SPECIALTY FOOD MAGAZINE
specialtyfood.com
➋ REGALIS FOODS
Regalis Smoked
Steelhead Roe
Contact: Ian Purkayastha
347.422.0394
ian@regalisfoods.com
regalisfoods.com
