Creminelli prosciutto
From the outset, the goal of Creminelli Fine Meats has been to provide Americans with traditional Italian meat specialties some of which weren’t otherwise available in the U.S. and many of which are available only on a regional basis in Italy. They hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans. Creminelli fine meats uses only natural and organic ingredients, and heritage meats from animals raised humanely, without antibiotics, on vegetarian feed.
Creminelli Fine Meats was founded in 2007 by Cristiano Creminelli, Chris Bowler, and Jared Lynch. The Creminelli family has been in artisan meat and cheese for multiple generations, first as farm-steading producers and then as owners of Salumificio di Vigliano Cristiano Creminelli's maternal grandfather produced meat products, as well as served as the personal chef for General Pietro Badoglio, the Italian general who took over the government briefly after Benito Mussolini was deposed. Cristiano's father took over Salumifico di Vigliano, which would become the family business in the 1970s. Cristiano served as his father's apprentice in his teens. He was put in charge of production in 1990 and was managing the all aspects of the business by 1996. Chris Bowler was working as an official liaison for the US Olympic Committee in Italy for the 2006 Torino Winter Olympics when he met Creminelli, who at the time was in the process of taking over the family business and looking to expand outside of his hometown of Biella, Italy. Bowler and Creminelli decided to establish Creminelli Fine Meats with Lynch in Salt Lake City. After moving to the US, the company was initially operating out of the basement of Tony Caputo's Gourmet Food Market & Deli in downtown Salt Lake City. It relocated several times before moving into a 75,000-square-foot processing facility. By 2015, the company was generating $29.6 million in revenue.
In 2006, Cristiano Creminelli left his family's salumificio in Biella, Italy to share his family's craft with America. Founders Cristiano, Chris and Jared were on a mission to introduce America to the delicious tastes they discovered and loved in Italy. In January 2020, US-based charcuterie business Daniele International has merged with peer Creminelli Fine Meats. Daniele, founded in 1945 and located in Mapleville, Rhode Island, produces Italian-style charcuterie and deli meats including prosciutto and salami under its namesake brand and the Del Duca line produced across three facilities. It also engages in private label. Creminelli, a business formed in 2007 and headquartered in Salt Lake City, Utah, manufactures premium charcuterie and protein snacks, including snack trays, deli trays and salami for retail and foodservice channels.
Their websitehttps://www.creminelli.com/about
INGREDIENTS
A loaf of Italian bread1/2 pound prosciutto cotto1/2 pound calabrese 1/2 pound salami1/2 pound speck1/4 pound provolonePickled carrotsRoasted red peppersChili peppers
DIRECTIONS
Slice loaf of Italian bread in half. Layer on provolone first to build a bold base. Top with speck generously. Layer the calabrese, salami, prosciutto cotto and then top with roasted red peppers, pickled carrots and chili peppers to add some heat. Slice sandwich into 12 small pieces, serve and enjoy.
From the outset, the goal of Creminelli Fine Meats has been to provide Americans with traditional Italian meat specialties some of which weren’t otherwise available in the U.S. and many of which are available only on a regional basis in Italy. They hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans. Creminelli fine meats uses only natural and organic ingredients, and heritage meats from animals raised humanely, without antibiotics, on vegetarian feed.
Creminelli Fine Meats was founded in 2007 by Cristiano Creminelli, Chris Bowler, and Jared Lynch. The Creminelli family has been in artisan meat and cheese for multiple generations, first as farm-steading producers and then as owners of Salumificio di Vigliano Cristiano Creminelli's maternal grandfather produced meat products, as well as served as the personal chef for General Pietro Badoglio, the Italian general who took over the government briefly after Benito Mussolini was deposed. Cristiano's father took over Salumifico di Vigliano, which would become the family business in the 1970s. Cristiano served as his father's apprentice in his teens. He was put in charge of production in 1990 and was managing the all aspects of the business by 1996. Chris Bowler was working as an official liaison for the US Olympic Committee in Italy for the 2006 Torino Winter Olympics when he met Creminelli, who at the time was in the process of taking over the family business and looking to expand outside of his hometown of Biella, Italy. Bowler and Creminelli decided to establish Creminelli Fine Meats with Lynch in Salt Lake City. After moving to the US, the company was initially operating out of the basement of Tony Caputo's Gourmet Food Market & Deli in downtown Salt Lake City. It relocated several times before moving into a 75,000-square-foot processing facility. By 2015, the company was generating $29.6 million in revenue.
Their website
https://www.creminelli.com/about
INGREDIENTS
A loaf of Italian bread
1/2 pound prosciutto cotto
1/2 pound calabrese
1/2 pound salami
1/2 pound speck
1/4 pound provolone
Pickled carrots
Roasted red peppers
Chili peppers
DIRECTIONS
Slice loaf of Italian bread in half. Layer on provolone first to build a bold base. Top with speck generously. Layer the calabrese, salami, prosciutto cotto and then top with roasted red peppers, pickled carrots and chili peppers to add some heat. Slice sandwich into 12 small pieces, serve and enjoy.
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