Our wild boar salame is smoked over applewood and has a unique flavor. The selected cuts used come from the lean shoulders and legs, giving it an almost purple color.
What do you get when you combine 160-year-old family recipes handed down to a 4th generation Italian salumiere, with pasture-raised heritage pigs on family-owned sustainable farms?
Olli Salumeria. Artisanal, slow-cured salumi made in Virginia, USA.
Good salumi is directly affected by the quality of the pork, and we go to great lengths to obtain the best heritage-breed (Berkshire and Mangalitsa) pigs available in the USA. The pigs are humanely pasture-raised on family farms (never confined to pens or crates), and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products). The pigs are grown to mature age and weigh...t for increased flavor (about 8 months vs. industry standard 5-6 months).
Our farmer partners take a lot of pride in the way they raise their pigs. Read more about these outstanding individuals and their farms here.
The Real Cure
Our master salumiere, Oliviero 'Olli' Colmignoli, preserves the superior quality of our heritage-breed pork by using the most gentle curing techniques possible. The process begins by hand-rubbing the meat with sea salt and carefully mixed spice blends. The cuts of meat are gently cooled for a while in order to allow the salt and spices to penetrate. We carefully monitor temperature and humidity while curing, maintaining very low temperatures (never exceeding 70° F).
A Word About Quality
The curing meats 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. Nothing ever leaves our facility in Virginia without being carefully checked and approved by Olli.
Wild boar pork, sea salt, contains less than 2% of the following: turbinado sugar, natural flavoring, wine, garlic, lactic acid starter culture.
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