|
|
|
|
|
|
Artisan salami producer, Cristiano Creminelli, brings the best of Italy's handmade salumi to America.
Take a look at that face. It has cured meat artisan written all over it. It’s in the eyelids thick from long nights spent shepherding his craft through the delicate stages of drying and fermenting. It’s in the intent eyes reflecting a passion and purpose for something he cares about deeply. It’s in the knowing smile of a man who has something to share that he’s certain you will enjoy. It’s Cristiano Creminelli and he’s come to America to share his craft and his passion with you.
Two and a half minute crash course on how to peel, slice, store and enjoy artisan salami
Perhaps you got swept up in the excitement over handcrafted, traditional cured Italian meats and brought one home, but you’re asking yourself “now what?” Or perhaps you’re fascinated with the man they call Master Artisan Cristiano Creminelli and you’re dying to see him in his cinematic debut. Either way, this video is what you’re looking for.
Q & A with Cristiano Creminelli
Q: What's the best way to store Creminelli salami? How long will it last?A: The answer has two parts and depends, in part, on how dry you like your salami. First, it's important to note that artisan salami still in its casing (unpeeled) does not spoil, but after a couple of months it can become too hard to slice and difficult to chew.
Part 1: If a salami is not completely firm – in other words, if it's still squeezable – then we recommend storing it in the refrigerator in paper or au natural and letting it continue to give off humidity, but for no more than a week. Part 2: Once the salami is firm, it’s best to keep it sealed in plastic to keep it from getting too dry. In northern Italy, it is traditional to eat artisan salami that is still soft, but in southern Italy and much of the U.S. we are used to a more firm salami texture. You can decide how you like it best.
Read More Ask a Question
Join the Creminelli Community
Recipes
