Pairing Guide: Green Flash Beer and Olli Salamini
Posted November 30, 2015
As we venture out from the world of artisan cheese plates and wine varietals, we enter a realm of endless possibilities. That’s right; we’re talking the craft beer realm. We teamed up with Green Flash Brewing Company, located in San Diego, CA, to pair the best brew and salamini combos.
Pairing Guide: Salami and Wine
Posted October 9, 2015
While wine and cheese are an undeniable team, there’s another winning contestant featured on this artisan panel that may just take the cake: salami.
Pairing Guide: Salami and Cheese
Posted September 10, 2015
Salami and Cheese are easily a favorite go-to snack or appetizer. Get the guide to our favorite salami and cheese combos.
Call Us Old-Fashioned
Posted March 31, 2015
We have some pretty high-tech tools at our disposal. But what we do is decidedly not high-tech.
A Fine Line of Designer Swine
Posted February 28, 2015
It’s nice to travel and hear what you have to say about Olli Salumeria. Here’s what we’ve been hearing.
A Whirlwind of Cured Meats
Posted January 30, 2015
Between making salumi, food shows, and checking on our new California Salumeria, things have been hectic.
A Very Happy New Year From Olli Salumeria
Posted December 31, 2014
Whew. 2014 was a pretty remarkable year at Olli Salumeria. As we swing into 2015, we have much more in store!
Updates From the Land of Olli
Posted November 19, 2014
Much to do, much to do…
Some Kind Words from Washington
Posted September 24, 2014
That’s right – The Washington Post. 47 Pulitzers, the Pentagon Papers, Woodward & Bernstein, and Olli Salumeria.
Spreading the Olli Love
Posted August 1, 2014
We’ve been amazed at how many people around the country (and Canada!) who are asking for our cured meats!
Taste the Rest, but Eat the Best
Posted May 20, 2014
At last year’s Fancy Food, our Pepperoni got a nod. This year, our Norcino Salamini is up for Best New Product!
We’re Going to California!
Posted April 1, 2014
We’re keeping our Virginia facility, and our commitment to quality cured meats.
Posted February 27, 2014
We just got back from Fancy Food Show, and “all-natural” and “organic” were buzzwords. For us, that’s business-as-usual.
Get In the Spirit of Salumi
Posted January 24, 2014
Virginia has a long history of craft and artisanal products. And not just our pork.
It’s Time for the Winter Fancy Food Show!
Posted January 15, 2014
We’re heading West to San Francisco! Care to join us there?
Olli Salumeria Finds Fans in Hampton Roads
Posted January 2, 2014
Distinction is the Hampton Roads Lifestyle Magazine, and they visited Olli Salumeria. With some wonderful photos, it’s a great profile of our company.
It’s Time to Finish Your Holiday Shopping
Posted December 20, 2013
Have you finished your Holiday Shopping? In addition to the obvious gifts, there is the added burden of preparing holiday meals.
Have a Taste of Sunshine
Posted December 4, 2013
We like making delicious cured meats using pork from sustainable farms. Why? Because the animals feast on sunshine, and it tastes like heaven.
A Few of our Favorite Things
Posted November 11, 2013
When Oprah Winfrey released her list of Favorite Things for 2013, guess who made the list? You bet. Your favorite Salumeria.
Olli Organic is Growing
Posted October 29, 2013
Our Organic lines are growing, and we now have an exclusive line at Whole Foods: Gusto.
We’re Picky about Pigs
Posted September 16, 2013
We don’t use just any pork for Olli. We’re very picky about our pigs and the farmer partners who raise them. It’s reflected in the taste of Olli Meats.
Chef Partners: Who Chooses Olli Salami?
Posted August 26, 2013
What makes a chef decide to choose an Olli Salame? They are, after all, food professionals.
Bunkycooks visits Olli Salumeria
Posted August 16, 2013
The writers of the award-winning blog Bunkycooks wanted to discover Thomas Jefferson’s Virginia, and a visit to Olli Salumeria was part of the journey.
Late Summer’s Bounty-Pairing Organic Salami
Posted August 14, 2013
Ah. The dog days of summer. But we do have some great ideas for cooling down!
What’s New at Olli?
Posted July 23, 2013
Since our founding, we have been providing all natural salami based on 160-year old recipes passed down through Oliviero Colmignoli’s family. Salumi is what we know best. We also know that good salumi is directly affected by the quality of pork; thus we go to great lengths to craft a farm-fresh product, using only pork from humanely raised, heritage-breed pigs from sustainable family-owned farms. Recently, though, we’ve been itching to create something new. “GMO” and “organic” are two words circulating the food industry at the moment, and although we’ve been producing a product sourced from compassionate, pasture-raised farms, the USDA is very specific about what can and cannot be labeled certain ways. And while all of our Olli products are free of gluten, treenuts, peanuts, milk products, eggs, soy, fish and shellfish, we wanted the USDA blessing to add certified organic to the list. As mentioned in our recent blog post, the term “organic” is hard to define since the definition of humanely, organically, or naturally raised seems to be a personal interpretation. Charcuterie speaking, organic meat comes from animals that have been raised on farms that follow a strict set of guidelines. Key requirements include: – Must be raised organically on certified … Continued