The King of Italian Ham

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Dry Cured & Thinly Sliced

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Smoky & Spicy Spanish-style Salami

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On-the-go Protein Power

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Italian Unsmoked Bacon

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Lean & Flavorful Salted Beef

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Only the Good Stuff

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Traditional Classics & New Favorites

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Salumi Explained

Cured Meats Defined

Cured meats encompass meats prepared using the time-honored technique of dry curing. This process used to preserve and flavor meats draws out any moisture, creating the salumi you know and love.

Salami VS Salumi

All salami is salumi, but not all salumi is salami. Salumi encompasses meats prepared in an Italian fashion—unlike, say, French charcuterie. Salami is a type of salumi: it is highly seasoned, fermented and air-dried to perfection. Salumi also includes whole-muscle cuts like prosciutto.

Simple Ingredients

Simple ingredients are the secret to quality cured meats. As our Salumiere Lorenzo says, it’s all about moderation. Minor tweaks to time-honored techniques are what allow these ingredients to shine.

Good Things Take Time

The most important ingredient when making salami, of course, is time. Every minute matters when dry curing—it can change your experience entirely.

Choosing Quality Meats

Quality is often in the eye (and taste) of the beholder. However, particle definition and the color of meat are two telltale signs. Particle definition speaks to the raised islands of fat in the salami—the more defined they are, the better. Quality salumi also boasts vivid colors. Look for bold reds and pinks.

Cured Meats Defined

Cured meats encompass meats prepared using the time-honored technique of dry curing. This process used to preserve and flavor meats draws out any moisture, creating the salumi you know and love.

Salami VS Salumi

All salami is salumi, but not all salumi is salami. Salumi encompasses meats prepared in an Italian fashion—unlike, say, French charcuterie. Salami is a type of salumi: it is highly seasoned, fermented and air-dried to perfection. Salumi also includes whole-muscle cuts like prosciutto.

Simple Ingredients

Simple ingredients are the secret to quality cured meats. As our Salumiere Lorenzo says, it’s all about moderation. Minor tweaks to time-honored techniques are what allow these ingredients to shine.

Good Things Take Time

The most important ingredient when making salami, of course, is time. Every minute matters when dry curing—it can change your experience entirely.

Choosing Quality Meats

Quality is often in the eye (and taste) of the beholder. However, particle definition and the color of meat are two telltale signs. Particle definition speaks to the raised islands of fat in the salami—the more defined they are, the better. Quality salumi also boasts vivid colors. Look for bold reds and pinks.

Smoky & Spicy Spanish-style Salami

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“Making salumi today is where art and science meet: the beauty of tradition paired with precise innovation.”

Traditional Classics & New Favorites

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