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Cristiano Creminelli has been curing meats since he was a young teenager apprenticing under his father. He is and always has been a cured meat artisan.


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. We hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans.

We've set some ground rules

  • Flavor and texture are our trusted guides when sourcing raw materials
  • We only use all natural and organic ingredients
  • We use heritage meats that are humanely raised without antibiotics
    and with vegetarian feed
  • Whenever possible, we buy local
  • As far as ingredients and processes, we follow the artisan traditions
    of the Creminelli family



The Creminelli family has been producing artisan meat products as far back as the oldest aunt can remember and as far back as the 1600s according to family legend. In more recent history, Grandpa Ugo Creminelli not only produced meat products, but he also served as the personal chef for General Badoglio, the Italian general who took over the government briefly after Mussolini was deposed.

In the early 1970s, Cristiano's father, Umberto Creminelli, took over the small family business, Salumificio di Vigliano, near the town of Biella at the foot of the Italian Alps in northern Italy. In 1990, Cristiano, who had grown up in his father's Salumificio, was put in charge of the production. By 1996, he was a managing all aspects of the company with supervision from his father and help from his brother.

In 2000, Cristiano was asked by the Istituto Alberghiero di Trivero, the top culinary school for aspiring Piedmont chefs, to instruct students in the art of salami making. By this time, Cristiano had widened the family business and in 2006 the Salumificio was the first meat producer in the province to receive the prestigious Artisanal Excellence award, bestowed by the Piedmont Region and the Slow Food organization, which was started in the Piedmont Region.

In 2005, Cristiano began to set his eyes toward another goal and in 2006 he made the commitment to build Creminelli Fine Meats in America. Creminelli Fine Meats began producing under Cristiano's supervision in June of 2007 and there's no telling where Cristiano, his artisan skill and his Italian dreams will go from here.