SALT LAKE CITY – American artisan salami company Creminelli Fine Meats, fresh off winning a Good Food Awards seal in the charcuterie category on Jan. 14, will preview its upcoming line of artisan slicing salumi under a new branding look and feel at the Winter Fancy Food Show.
The new line, available later this year to retailers across the country, will represent the best of Italy’s salumi-crafting tradition including large-diameter salamis, whole-muscle cured products and cooked specialties. Perfect for easy and unique preparation of antipasto platters, paninis or pasta dishes, the new slicing salumi line will feature Creminelli’s signature antibiotic-free heritage pork, organic spices, natural flavors and no artificial ingredients.
At the Winter Fancy Food Show Jan. 16 -18, in booth 2719, Creminelli will preview several of the new items:
Sopressa veneta – The traditional sopressa comes from the Veneto region in Italy. It is robustly redolent of garlic and red wine, and is hand-tied with thick hemp cord in a large crescent-shaped natural casing.
Salame di felino – Italy’s ancient cured-meat treasure, felino is the salami cousin to Parma’s famous prosciutto. This salami is made of the finest cuts of pork and is delicately spiced with pepper and nutmeg.
Coppa – The jewel of the pork shoulder is trimmed, hand-tied and delicately dried for up to two months, leaving a particularly sweet and delicate cured meat flavor.
Mocetta – A specialty of Val d’Aosta, in the extreme northwest region of Italy, mocetta, a small bresaola made from the eye of the round, is one of the very few beef products in the traditional Italian salumi repertoire. Mocetta is lean and dry and pleasantly peppery.
Capicola – Also known as coppa cotta, capicola is a sweet-spiced shoulder roast perfect for slicing. The shoulder cut is tumbled with salt and spices and left to repose for one to two weeks before being slow cooked for tenderness.
Prosciutto cotto – Delicately salted and seasoned, this Italian ham is cooked as an entire leg, including a generous fat cap and a good portion of the skin to hold in the flavors. The ham is slow-cooked for 24 hours for an ideal look and texture.
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. Products are available at many premier retailers, several Whole Foods locations around the country, and online.
SOURCE Creminelli Fine Meats