How We Make Our Salamis
For thousands of years people have been curing meat as a preservation method. Today we use new technologies to produces natural salamis with and old world taste. Our salamis slowly age in curing rooms that we brought over from Italy, that meet USDA standards.
We start with all natural 100% pork shoulder. We buy our meats and chop and mix them with our proprietary spices, all under the careful attention of our master salumiere Stan Feder, who makes sure the grind is fine enough to stuff into the casings. The meat is then stuffed into the all natural casings carefully to make sure there is no air in the casing. Every one of our salamis are weighed, clipped and tied together.
The nest step is to move the salamis into the fermentation room so that they can “bloom”. The salamis will hang here for one week, in specific temperature and humidity settings, allowing our special starter culture to begin to ferment the meat. As the salamis begin to ferment and the “bloom” or culture begins to grow a delicious aroma greets our noses when we open the door to check on the salamis. The white coating that you see on our salamis adds the distinct fermented salami flavor and protects the salami as is it moved into the aging room.
Once in the aging room, our salamis will hang for as long as they take to develop their distinctive flavors. This process varies by the type of salami.
When we determine the salami is ready, we will taste them to make sure that they have achieved the best flavor we can get form them. We then wrap and label them so that they can be sold to boutique shops, restaurants and even local farmers markets.
We are proud of our artisanal techniques that produce a high quality line of old world and unique new world flavored salamis.