I love America. It is the land of innovation and the land of new frontiers. Italy used to play this role in the world as in the case over 2200 years ago when it took a food of the Gauls – ground salted pork stuffed in natural casings and dry cured – and turned it into what we know as Italian salami.

In Italy, little has changed in the way we make artisan salami. Like 2200 years ago the quality of the salami is almost exclusively determined by the curing methods and the quality of the curing process. The most significant change has been the shift from household cellars to temperature and humidity controlled rooms that provide a more consistent environment for the curing process and therefore a more consistent end result.

Modern salami producers have attempted to speed up the production process, racing through the most important step and using potent mixes of spices to mask shortcomings in the curing process. While many decent salamis have been made in this ways nothing compares to a true artisan Italian salami that captures the full, bold, savory taste that is a result of expert artisan curing. The difference is easily distinguished.

It is with great pride that I bring my family recipes and artisan methods to America and introduce an ancient innovation of my land to the land that I admire so much.