Olli Salumeria
Salami Tray: Genoa, Napoli, Toscano, and Calabrese
No Antibiotics
Why choose when you can have four delicious salamis: mild Genoa seasoned with salt and white pepper; applewood-smoked Napoli full of complex flavor; Toscano with a hint of fennel pollen; and spicy Calabrese spiked with cayenne. Serve these flavorful cured meats with assorted cheeses and crackers for an effortless antipasto platter.
Oliviero Colmignoli was destined for the salami business. He learned the craft as a young boy in Rome, where his grandfather owned salami and prosciutto factories. Today, at his facility in California, Olli produces all-natural, nitrate-free salamis the traditional way: he slow-cures meat from pasture-raised pigs to develop complex flavor.