A Whirlwind of Cured Meats

Posted January 30, 2015

We’re thinking of keeping two suitcases packed. Seriously. We returned a few weeks ago from the Winter Fancy Food Show in San Francisco, then swung by Oceanside, California to check on the new Salumeria. It’s going to be over 80,000 square feet of awesome. The place really seems to grow by the day. It’s really starting to come together, but much like building a house, it’s when you get to the details that things get crazy. We’re still on track to open early this year.

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Oliviero Colmignoli at Fancy Food Show

Then it was back to Virginia to make some more delectable cured meats. Our curing rooms were full of Norcino, Tartufo, Chorizo, and all of the other great flavors. We’re also up to our ears in Salamini. This time of year has become pretty busy for us as people have taken a real liking to our bite-sized morsels. They’re made with all of the same flavors as our regular sized salami, but without the wrapper, so you just pop them into your mouth. They are also shelf-stable, which means you just store them in a cool place until you’re ready to dig in. They only need to be refrigerated when you open the package. So antibiotic and gluten-free goodness at your fingertips.

What is it about this time of year that makes them so popular? The Super Bowl. They’re the perfect treat for game time. In all honesty, we don’t really care that much for the Super Bowl, as we enjoy another form of football. Also, with our plant in Virginia and new facility in Oceanside, we watch Washington and the Chargers, so we don’t really have a dog in this fight. Perhaps we’ll sneak home with some Salami and Cheese Pairings and just watch the commercials.

We also got a nice mention in Serious Eats. If you’re a foodie, this is a website you’ll want to bookmark. They picked their five favorite brands of salumi, and guess who popped up on the list? Us! They took a liking to our Toscano. They write, “Studded with fennel pollen—in all its salty licorice glory—it is quite aromatic and intense. The chewy pork gets its deep, dark hue and rich, earthy complexity from the addition of a little Sangiovese.”

Lastly, and this is where the second suitcase comes in, from March 4th until the 8th we’ll be in Anaheim, California for the Natural Products Expo West. This is very much like the Fancy Food Show, but specifically geared towards natural, organic, and healthy products. It will have 67,000 industry pros and over 3,000 exhibits. We’ll be there at booth 5190, showing some of our all-natural and organic meats. We hope to see you there!

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