611-24 Road  970-257-1557

 

 

 

Ask as about recipes????

Salumi Pate' D'ARTAGNON, NUESKES Bacon, Ham more...

For 4 Centuries the Creminelli family has been making
artisan salami and sausage in Italy's Piedmont where they are as
famous as the best wine makers!  The family had originally intended
to export it's salami to the USA.  After dealing with the clerical
nightmare that is the FDA  Cristiano convinced his father that it would
 be better produce the family's recipes in Utah!  We have experimented
 with a number of products from a variety of salumeria and
Creminelli is our favorite!

 

Salami Casalingo $9.50
Salami Casalingo or salami di casa translates into “the
salami of the house” or “household salami” and is derived
from the Italian tradition of each household producing its
own salami. The popularization of this version of household
salami emerges from the Creminelli’s province of Biella thanks
 in no small part to the Creminelli family, which has been
producing it for several generations. It is well known for
its simple and natural ingredients. A small quantity of salt,
 pepper and spice is all that is needed to enhance the
remarkable quality of the pork. It does not have a strong,
overbearing taste and this is the secret of its success:
sweetness and simplicity.

Salami Sopressata $12.50
Salami Sopressata, also called Sopressa Veneta, got its name from
the practice of pressing the salami between planks of wood resulting in
a straight, flattened shape. The northern Italian version from Vicenza,
 in the Veneto region, did away with the pressed shape and has become
an international favorite. It is also prepared in a small round format
 called Muletta, named after the unique type of casing used in its
preparation. Sopressata is known for having a more robust taste thanks
 to the generous amount of garlic added. It is produced with the highest
 quality pork cuts, coarsely ground with salt added. Just before stuffing,
 additional spices are added including the garlic crushed by hand
and dissolved overnight in a generous portion of wine.


Salami Barolo $14.99
There are a lot of famous wines from Italy, but none of them
are as respected as the Piedmont's most famous red: Barolo.
The richness of the Barolo lingers in this already robustly flavored
artisan salami creating a truly complex, bursting flavor that is
difficult to replicate and impossible to forget.

Salami Tartufo $14.99
The Black Summer Truffles (Tuber aestivum) spring up between June
 and October in northern Italy. They are found by specially-trained
 dogs who sniff out their hiding spots where they are then gathered
by hand. The local mushroom enthusiasts each have a secret spot or
two where they hope to find some of their own truffles from year to
year. Creminelli has hidden a few of them away in our Salami Tartufo
 and you are sure to find them there each time you go looking. Their
 delicate aroma works magic with the all-natural pork to create
the Salami Tartufo.


Salami Wild Boar $16.99
This delicacy is made with a mixture of field harvested Texas wild boar
 and all natural Duroc pork belly, and seasoned with wine-soaked cloves
 and juniper berries. In Florence at the busy Mercato Nuovo sits
Il Porcellino, the bronze statue of a wild boar sculpted by Pietro Tacca
 in 1612. Tradition holds that if you rub the nose of the wild boar
 statue you ensure your return to Florence. A taste of Creminelli’s
Wild Boar Salami may transport you there immediately. Wild boar meat
is leaner, tangier, and deeper in color making a more exotic product.
 The flavor profile is stronger and more distinctive and takes on the
tones of the boar’s wild diet which includes roots, grasses, nuts,
and berries. Creminelli’s wild boar salami pairs well with fresh figs,
 dates, walnuts, pistachios, rosemary bread, fried polenta, potatoes
and spinach boiled and butter-fried, and Pecorino Toscano,
Toma & Brá cheeses.

 

Creminelli Sausage

Porcini Sausage   $10.99 1/lb.package

This sausage is stuffed with some of the most famous flavors of
central Italy: the Porcini mushrooms of Tuscany and aged
Parmigiano Reggiano cheese from Emilia Romagna. We’ve imported
 both of them for a bold mix of genuine Italian flavors.

 

Piemonte Sausage $10.99 1/lb.package

PIEMONTE sausage is named for the Creminelli’s home region in the
Italian Alps. It is flavored with a special mountain herb blend
that includes organic rosemary and makes an excellent breakfast
sausage. It can also be cooked, cubed and added to pasta dishes and
pasta salads.

Tradizionale sausage  $10.99 1/lb.package

TRADIZIONALE sausage flavored with a subtle aromatic blend that includes
 cloves and nutmeg, was recognized as the finest sausage in its
region of Italy. Empty the meat from its casing and add its savory
goodness to your favorite tomato sauce served over pasta or brown the
sausage intact and serve it with mustard and a side of potatoes.

Preparation Tips

Here’s some quick pointers for preparing Creminelli’s fresh
All Natural Pork Sausage.  But first we want to make a quick suggestion
 about cooking pork in general.  Creminelli Meats uses a specially
raised all natural pork that is finished with white grains to add
both more flavor and tenderness to the meat.  Overcooking the product
will not effect it as much as it would your garden variety pork chop,
but still we do not recommend cooking the pork until it is gray and dry.
  The meat should be cooked to 150-160F internal temperature and a
faint blush of pink is desirable.

Sausage prep: Artisan sausages vary in size, so cooking times will vary.
 They can be cooked on the barbeque or in a pan coated with olive oil,
on medium heat for 18 to 20 minutes, turning to brown all sides. Alternately,
 add about a half cup of water to the pan, cover and let simmer on medium
 heat for 8 to 10 minutes. Drain the liquid and return the sausages
 to the pan on low heat and brown the sausages in their own juices
 adding olive oil or butter, as needed. A speedier cooking method is
 to brown the sausages on all sides, then slice them in half lengthwise
 with a serrated knife and cook them face down in the pan until done.

 

Dry-Cured Saucisson Sec $12.99
from another great artisan producer!

       

Saucisson Sec, as it’s known to the French—boasts a lightly
peppery punch and is handmade using a classic French recipe. It’s
a perfect addition to any charcuterie plate or picnic spread!

 

 

Smoked Apple Wood Bacon 12 oz. $8.99
Smoked Cherry Wood Bacon 12 oz. $8.99
Pepper Coated Bacon 8 oz. $7.50
Boneless Smoked Ham Average 8 lbs. $8.50/lb.
Spiral Cut Smoked Ham Average 8-12 lbs. $/lb.
Boneless Smoked Turkey Average 8 lbs. $10.99/lb.
Whole Smoked Duck ? lbs. $ /lb.

 

PLEASE ASK FOR

JERRY, ELENI, MONTY OR TERESA! 
970-257 1557