SALT LAKE CITY – Creminelli Fine Meats announces the availability of its new line of hand-crafted artisan deli meats to the foodservice community, through specialty food distributors including JDY Gourmet and Chef’s Warehouse. The new line, which includes several varieties unique to the United States, provides chefs with the opportunity to enhance their menus and recipes. It will be available immediately in California, Nevada and Illinois, and across the country by September.
The 12 new Creminelli artisan deli meat offerings each feature their own natural flavor profile, from garlic and wine to clove and nutmeg. The line includes a pancetta, prosciutto, mortadella, capicola and coppa as well as several traditional, large-format salamis such as sopressa, finocchiona and calabrese. Many are being introduced in the U.S. for the first time, including:
- Creminelli’s Prosciutto cotto, the first all-natural and American-made skin-on Prosciutto cotto available
- Creminelli Mocetta, one of the few beef products in Italian deli meats, and the first of its kind in the U.S.
- Creminelli’s Mortadella, hand-tied in a natural casing following artisan tradition
- Creminelli’s Sopressa, made Veneto-style, including generous wine and garlic for a robust flavor. Creminelli is the first to make a hand-tied version with the traditional Sopressa casing in the U.S.
Creminelli meats are all-natural and handmade under the supervision of master artisan Cristiano Creminelli, who set out to bring the best of Italy's handmade artisan cured meats to America. All Creminelli meats feature organic spices and choice cuts of meat from select breeds, fed with organic white grains and raised on small family farms.
“We at JDY Gourmet have built our reputation on working with some of the most forward-thinking artisans on the market today, and Creminelli Fine Meats is a jewel in our portfolio that exemplifies all that we strive to be in a gourmet food company,” said David Yourd, President of JDY Gourmet.
“We have enjoyed the opportunity to share our existing traditional varieties of salumi with our foodservice customers and are excited to introduce our artisan cured meats to showcase a new way to incorporate these traditional Italian meats into their menus and recipes,” said Cristiano Creminelli, owner of Creminelli Fine Meats. “We have had tremendous feedback on this new line and the opportunities it presents for chefs to incorporate them into new and existing dishes on the menu. While popular in various Italian regions, these meats are fairly unique to the U.S.”
About Creminelli Fine Meats
Creminelli Fine Meats is a family-owned artisan salumi producer based in Salt Lake City, Utah.
The owner, Cristiano Creminelli, was born in Biella, Italy, into a family of meat artisans, or salumieri, who have produced cured meats as far back as 400 years. In 2006, Cristiano Creminelli started Creminelli Fine Meats in the United States, leaving the family’s Italian company to his brother.
Creminelli meats are handmade under the supervision of Cristiano, who insists on using choice cuts of meat from select breeds, fed with organic white grains and raised on small family farms. Organic spices are employed cautiously in the European tradition to complement and not overwhelm the flavorful, well-marbled natural pork. The artisan cured meats are available to the foodservice industry now through JDY Gourmet in Chicago and Chef’s Warehouse in California and Nevada as well as in a handful of retailers in these regions, and will be available nationally this September.
Please visit www.creminelli.com for additional information.
Source: Creminelli Fine Meats