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Thanks to @West shore market for been on your list of Friday essentials! Great post
All your Friday afternoon essentials! ☀️ With Cowgirl Creamery, Sun Bum, OLLI Salumeria Americana, and Alloy Wine
Scrambled eggs studded with salami and basil make a fine supper when paired with tomato-and-cheese-topped toast. Here's how! bit.ly/2rluu11
We have some pretty high-tech tools at our disposal. But what we do is decidedly not high-tech.
It’s nice to travel and hear what you have to say about Olli Salumeria. Here’s what we’ve been hearing.
Between making salumi, food shows, and checking on our new California Salumeria, things have been hectic.
Whew. 2014 was a pretty remarkable year at Olli Salumeria. As we swing into 2015, we have much more in store!
Much to do, much to do…
That’s right – The Washington Post. 47 Pulitzers, the Pentagon Papers, Woodward & Bernstein, and Olli Salumeria.
We’ve been amazed at how many people around the country (and Canada!) who are asking for our cured meats!
At last year’s Fancy Food, our Pepperoni got a nod. This year, our Norcino Salamini is up for Best New Product!
We’re keeping our Virginia facility, and our commitment to quality cured meats.
We just got back from Fancy Food Show, and “all-natural” and “organic” were buzzwords. For us, that’s business-as-usual.
Virginia has a long history of craft and artisanal products. And not just our pork.
We’re heading West to San Francisco! Care to join us there?
Have you finished your Holiday Shopping? In addition to the obvious gifts, there is the added burden of preparing holiday meals.
We like making delicious cured meats using pork from sustainable farms. Why? Because the animals feast on sunshine, and it tastes like heaven.
When Oprah Winfrey released her list of Favorite Things for 2013, guess who made the list? You bet. Your favorite Salumeria.
Our Organic lines are growing, and we now have an exclusive line at Whole Foods: Gusto.
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.
What makes a chef decide to choose an Olli Salame? They are, after all, food professionals.
Ah. The dog days of summer. But we do have some great ideas for cooling down!
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
As you browse the aisles or your local mega-grocery, you will see a variety of labels that advertise and trumpet the “naturalness” and wholesome nature of the product. But these can be extremely misleading.
It’s always a great show, and we’re also nominated for an award!
The pigs we use at are from small, family farms, and our cured meats are nothing like Virginia Ham. There’s pig news on that front though.
It’s the time of year when we begin to dine alfresco, and a perfect season to enjoy cured meats!
We make artisanal salumi. The chefs who use our meats are getting really creative.