(photo: left to right: Creminelli felino, sopressa,mocetta, Calabrese, Milano) The Working Life and the Italian Deli I’ve held many odd jobs as a young lad including garbage man, janitor, landscaper, handy man assistant, electrician’s assistant, travel agent, HTML editor, maintenance man at a women’s clothing shop, and, my personal favorite, salumi slicer / panino maker at Zia Teressa’s beloved […]

Any time a new salumi company decides to open shop in the United States it’s cause for celebration.  And If the same company decides it’s going to raise it’s own heritage hogs in an antibiotic-free (and soon to be organic and nitrate free) open pasture environment, then the salumi company should be praised. The Virginia based Olli Salumeria Americana is, indeed, the laudable salumeria founded by […]

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie” In Calabria, the salumi sopressata (see my guide to salumi) enjoys PDO or Protected Designation of Origin status meaning any salami labeled as Sopressata di Calabria must be entirely manufactured (prepared, processed AND produced) within the specific region according to traditional methods.  Sopressata received its name from the practice of pressing the salami […]

What is Antipasto and What Does it Include – Guide to Antipasto: Italian Appetizers that Come Before the Meal Antipasto literally means “before the meal” and varies from province to province in Italy.  Similar to French hors d’oeuvres or Spanish tapas, antipasto is a combination of small bites of tasty food, usually accompanied by wine (see our wine basics guide) or beer […]

(photo: Columbus Artisan line seasonal cacciatore) I’ve written about Columbus’ Artisan salumi line in the past (including their hot sopressata, cacciatore, finocchiona, crespone, salami secchi, and standard Sopressata) and their high-end line is outstanding as it’s made with a higher grade of pork, allowed to age 21-90 days, hand tied and stuffed, and made with natural casings.  Click here if […]

(photo: the varying parts of a pig, photo courtesy of Meat Salt Time by Tony Seichrist)  I have to admit, I have an addiction.  Specifically, my addiction is centered on the mighty pig and it’s cured off-spring, Salami!   Salumi (the plural for salami) is made from either a single, whole, cut (e.g., Prosciutto) or ground parts of the pig. […]

(photo: notice the natural mold on the exterior of the Creminelli product; this mold imparts lots of taste on meat and also prevents it from drying out, along with the casing) There are certain items or products that are immediately associated with a given country, for example: ice hockey and Canada, beer and Germany, haute cuisine and France, hot dogs […]