Artisanal Salumi (Cured Meats)

Salumi Artisan Cured Meats of Seattle, WA

Salumi Salami - Salame with a touch of ginger. Mild with a slight tartness at the end.
Hot Sopressata - A spicy pork salame with garlic. Intense color and slight bite.
Mole - A recent Salumi innovation-uniquely spiced with chocolate, cinnamon, ancho and chipotle chilies.
Oregano - Prepared with fragrant oregano from Bainbridge Island.
Dario - Named after an infamous Tuscan Butcher, nutmeg and mace are used to create a special flavor.
Winter - Seasoned with Red, White and Green Peppercorns, and a touch of garlic.
Finnochiona - Flavored with cracked fennel seeds, black pepper and a touch of curry.
Smoked Paprika - Very Unique. Cured with salt and spiced with smoked paprika.
Coppa - Delicious, marbled pork shoulder cured in sugar and salt and then spiced with cayenne and red chili flakes.
Culatello - The heart of the prosciutto. So tender it almost melts in your mouth.
Lomo - Boneless whole pork loin rubbed and cured, then air dried.
Lardo - The butter of Italy. A solid portion of fat striated with rosemary.
Guanciale - Made from the jowls of the pig, a delicious bacon like product that enhances almost any dish.
Pancetta - Two different products with two different flavours: Cinnamon or Black Pepper. Thin pork bellies seasoned and beautifully rolled.

Fra’ Mani Handcrafted Salumi of Berkley, CA

Salumetto - Small, coarse ground. About 2 inches in diameter, 12 inches long, 3/4 pound. Rich color, full flavored. Great for picnics.
Salumetto Picante - Spanish-influenced, spicy dry chorizo. About 10  inches long, 7-8 ounces. Loop-shaped and brick-red in color, with a touch of heat and smokiness. Seasoned with pimenton.
Gentille - A traditional salame whose origins date back to the 18th century in the province of Parma, Italy.  Coarsely ground and encased in the budello gentile from which it takes its name and shape. Pronounced pork aroma. About 2 1/2 inches in diameter.
Nostrano - Nostrano, meaning "our own." Coarsely ground, finely bound. Mild and "sweet." A natural with melon or figs. About 3 inches diameter.
Toscano - Deep burgundy color. Salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 3 1/2 inches diameter.
Sopressata - Our largest salame. About 4 inches in diameter, 22 inches long, 9 pounds. Modeled after the sopressa vicentina from the Vicenza province of Northern Italy. Very coarsely chopped. Hint of clove.  Moist and full- flavored. Slice paper thin.
Mortadella - Fra' Mani Mortadella is a minutely fine-ground product made with prime cuts from the leg, shoulder, and belly, carefully trimmed by hand, with no artificial additives. Speckled with small cubes of pork jowl, the firmest and most flavorful fat on the hog. Slow-roasted for 10 hours with dry heat and finished with a breath of natural fruitwood smoke. Like the classic version of Mortadella di Bologna, Fra’ Mani Mortadella contains no pistachio nuts.
Fresh Italian Sausage - Coarse-ground, hand-tied links.  Seasoned simply with anise and garlic.
Spicy Italian Sausage - Coarse-ground, hand-tied links.  Calabrian-style sausages crafted with our own mixture of hot and sweet peperoncini (dried chili peppers).
Mattinatta Sausage - Premium fresh pork sausage seasoned with sage.  Ideal for breakfast and throughout the day.

Salumeria Biellese of New York

Salame Biellese - A Piedmontese style salami, seasoned with mild spices.
Sweet Sopressata - A sweet tasting coarsely ground-cured sausage is a must for any anti-pasto platter or a staple for a great Italian hero.
Hot Sopressata - The devilish sister to sweet sopressata, adds a spicy zip to the above mentioned.
Saucisson Sec Basque - A Basque style salami, rich in flavor of red wine & garlic, and of course, what makes it Basque is the hot pepper.
Rosette de Lyon - A delicately flavored Lyonesse dry sausage, cured with red wine and “quatre epices” (four spices).
Petit Jesu - Translated “Baby Jesus”. This dry coarse grand salami is bursting with rustic flavor. Fits nicely in any anti pasto platter or with a chunk of crusty bread, and a glass of wine.
Coppa - A small pork shoulder that is cured with spices. Slice thin and serve with any charcuterie plate.
Bresaola - Air-dried beef, fashioned in the style from Valtellina Region. Slice paper thin and serve with Parmesan shaved over your favorite greens.
Mortadella - The real Italian Bologna, speckled with whole pistachios, is a true Italian favorite.
Caciatorini - The “hunters” sausage, long before jerky was even born. This dry cured sausage was a country side favorite in the Northern Hills of Italy.
Sopressata Tuscano - Coarsely ground, cured with red wine and spices, prepared like it’s done in the Tuscan Hills.