For centuries, Cristiano Creminelli’s family produced salumi in and around the city of Biella in northern Italy. When he was twenty-five, he took over production for his father’s business and helped grow Salumifico di Vigliano in size and prestige. After many years helping his family, he decided to take his talents on the road and in 2006, moved to Salt Lake City, Utah to start Creminelli Fine Meats.

They use Cristiano’s family recipes and curing techniques to produce all their meats, and we like their salami best! All the salami are made from US heritage pork, which is from traditional American breeds that have more complexity of flavor in the meat. This makes for juicy and flavorful salami that happily pair with firm Italian cheeses and briny olives, or try slices crisped in a pan and folded into a fluffy omelet.