Seafood & Gourmet Products

Salt Lake City, Utah

From the outset, the goal of Creminelli Fine Meats has been to provide Americans with traditional Italian meat specialties some of which weren’t otherwise available in the U.S. and many of which are available only on a regional basis in Italy. They hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans. Creminelli fine meats uses only natural and organic ingredients, and heritage meats from animals raised humanely, without antibiotics, on vegetarian feed.

	Sopressata Veneta A recipe from northeast Italy where wine and garlic are used everywhere, especially in salami. Sopressa refers to a time when the salami was pressed between planks to age and when the local notary was the only one with a large enough residence and enough integrity to be entrusted with this fine salami. Y0101099 · 2/5 lb.
	Prosciutto Creminelli Prosciutto Crudo literally means “raw ham” in Italian. Prosciutto Creminelli is the Creminelli version of a centuries-old tradition, made by salting and hanging whole hams to dry for a minimum of 10 months. Prosciutto Creminelli combines the juxtaposed tastes of salty and sweet to create a melt-in-your mouth delicacy that can be applied in a variety of dishes. Y0101128 · 1/10 lb. Y0101174 · 6/12 oz. Pre-Sliced
	Creminelli Pancetta Pancetta, or Italian bacon, is pork belly that is salted, rolled and hung to dry, unlike traditional bacon which is flat and is brined and smoked in its preparation. Pancetta has as many uses as bacon and is also used in Pasta Carbonara and Pasta all’Amatriciana. It adds flavor when wrapped around cooked vegetables and is great on sandwiches. Pancetta, unlike the other Artisan Deli meats, will freeze without serious damage to the product. Y0101108 · 3/6 lb.
	Mortadella Originating from Bologna, Mortadella is the forefather of American baloney. Mortadella is made by blending lean and fat pork and spices until it is emulsified. Some larger producers add pistachios, but this is not typical of artisan style production. The Creminelli version, following artisan tradition, is hand-tied in a natural casing and not fully emulsified, making it lighter and softer. This also gives it a characteristic mottled or spotty look Y0101098 · 5-6 lb.
	Coppa The name refers to the prized whole cut of pork that is used, a perfectly marbled, perfectly clean shoulder cut that is dry-rubbed, massaged, marinated and then air-dried to magical affect. The most famous version of dried coppa comes from Piacenza, Italy near Parma. The indications of a good coppa include likeness in texture of the fat and lean and sweetness without unpleasant levels of salt or acidity. Like prosciutto, coppa should not have distinctive flavors beyond the sweet aged meat flavor. Coppa can replace prosciutto in most applications, particularly the Creminelli version with Cristiano’s signature sweet cure. Y0101102 · 3/3 lb.
	Varzi Varzi is a small Lombardy town of little note except for this wonderful culinary jewel. Unlike its fellow Lombardy salami, the Milano, the Varzi has a coarse grind and spiced notes of nutmeg and clove. Otherwise, the Varzi has a very delicate and approachable flavor that can work on a sandwich or on an antipasto plate. Y0101104 · 3/3 lb.
	Finocchiona Legend says that the fennel-infused Finocchiona salame recipe was discovered when a Tuscan peasant boy ran into a field of wild fennel to enjoy a stolen salami. More likely, fennel was introduced to the mix to stretch the meat to feed the Tuscan peasant boy’s family. Either way, it’s good. Y0101105 · 2/5 lb.
	Calabrese The Calabria region is known for spicy foods, including the all-important Calabrese salami, also known as pepperoni. The Creminelli version is spicy but not overwhelming, with nice garlic and a pleasant fatty unctuousness, making it ideal as a pepperoni for pizza. It has the same coarsely ground whole cuts of meat and cured meat flavor from Creminelli’s signature slow curing that makes it equally as pleasant on a sandwich or on its own. Y0101101 · 3/3 lb.
	Cremcotto Prosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy. A prosciutto cotto differs from an American ham in several ways. First, the skin is left on the top of the product (like prosciutto di Parma) to keep in moisture and flavors. Second, the prosciutto is cooked very slowly creating a unique flaky texture. Third, the spices used are more aromatic and there is no smoking or sweetening creating a more delicate flavor. Y0101030 · 7.5 lb.
	Felino Felino is the most ancient salami recipe on record. It is the sister to Prosciutto di Parma because anciently and often still today it is made from the prized trimmings of prosciutto before it is salted. It’s a good salami for starters – meaning a good antipasto salami to start your meal and, due to its mild and accessible flavor, a good salami for those new to artisan meats. Felino will generally be the driest of the Artisan Deli salamis because of its small diameter. Y0101100 · 8/1.25 lb.
	Milano The everyday salami of Italians, Milano delivers a mild, tart, peppery flavor that makes it a very pleasant everyday habit. The finely chopped texture gives it similarity to the American-invented Genoa salami. The larger diameter – wide enough to cover your bread – and lower cost makes it ideal as a sandwich meat. Y0101103 · 2/5 lb.
	Mocetta Pronounced Mochetta, it is a small version of Bresaola and one of very few beef products in the Italian deli. Mocetta and Bresaola originated in small regions in the mountainous far north of Italy but are now used widely. Mocetta comes from the Valle d’Aosta Region of Italy bordering France. The beef eye of round is dry-rubbed, massaged, marinated and air-dried. It has no casing. Y0101097 · 3/3 lb.
	Capicola Creminelli’s Capicola is a cooked version of the dried Coppa, and is also called Coppa Cotta. It is dry-rubbed and massaged with salt and clove and slow roasted to make a robustly flavored shoulder ham. The flavor profile is typical of the Piedmont region with distinct clove, juniper and rosemary flavors. The consistency is very similar to ham, but is smaller and drier. Y0101106 · 2/4 lb.
	Iberico Lardo Cristiano Creminelli can perform a lot of magic in his curing cells. Famous for his salami, now chefs and foodies alike are learning that he is no one-trick Italian pony. Nowhere is this more evident than when you taste his Iberico Lardo. Sliced paper thin on “grissini torinesi” or grilled crostini, Creminlli’s Iberico Lardo, all two inches thick of it, melts in your mouth…and in your subconscious mind…forever. Y0101118 · 2/2 lb.

Small Format Salami

Barolo

Y0101066 · Individually Wrapped 9/7 oz. 

Sopressata

Y0101067 · Individually Wrapped 9/5.5 oz.

Casalingo

Y0101064 · Individually Wrapped 9/5.5 oz. 

Tartufo

Y0101065 · Individually Wrapped 9/6 oz. 

Piccante

Y0101071 · Individually Wrapped 9/5.5 oz. 

Wild Boar

Y0101073 · Individually Wrapped 9/5.5 oz.

Porchetta

Y0101035 · Preorder · 4.5 lb.