A: The term "natural flavors" listed on the ingredients section of our packaging refers to the spices Cristiano uses to flavor each handcrafted meat. We don't list the spices individually because we want to protect Cristiano's recipes from being copied. Cristiano only uses organic spices hence the term "natural flavors"; the only group allowed in Cristiano's inner circle is the USDA.

A: Our curing process causes concentration and a loss of moisture in our salami, which embellishes the percentage of fat when compared to the percentage of fat in other foods. Italians generally enjoy salami moderately and in combination with other foods such as fruits, cheeses and breads. For more nutritional information please send an email to info@creminelli.com.

A: We do not recommend freezing the products other than perhaps the pancetta. They will change color and texture and make them more salty. You're better off putting them in plastic and they will still last months in the refrigerator.

A: Please email us at info@creminelli.com for any quality issues. We want each salami to be a great experience!

A: We do not. Unfortunately, the limitations on international shipping of meats makes this nearly impossible.

A: No. There are no allergens in our salami. The mortadella does contain milk.

A: Please email us at info@creminelli.com for nutrition information.

A: Nitrates and/or nitrates in some form are essential to produce salami. In general, "cured" salamis are those made with straight/refined nitrates and/or nitrites whereas "uncured" salamis are those made with natural sources of nitrates and/or nitrates such as vegetable extracts and sea salt. Typically, a company will add "uncured" to its label when required to by the USDA, however, the USDA applies this requirement inconsistently. You can find salamis that use natural sources of nitrates and/or nitrates that are not labeled "uncured". If that doesn't make sense to you then you are not alone. It doesn't make sense to us either.

A: To purchase products wholesale, contact Scott Frank, scott@creminelli.com and (203) 570-8484.

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.

A: Yes! It is possible for salami to get so hard that it’s useless, but that takes many months. In that case, email us at info@creminelli.com and we will replace it.

More likely, your salami just needs some work to get to all the good stuff inside. As far as peeling there are several tricks options. First, you can slice it without peeling and then peel the skin off of each individual slice. Two, salamis are hard to peel when the casing has gotten dry and brittle. Storing the salami in a sealed plastic baggy for several days moistens the casing and make peeling much easier. Third, a faster way to moisten the casing is to take a wet towel and wrap the salami with it for 1-2 minutes before peeling. This can be messy, but it works. Now, to slice the salami, get a heavy, sharp knife and slice as thinly as possible. Or take it to your local deli and have them slice it for you on the slicer. The salami has a wonderful sweetness when it is hard, but watch your fingers when you’re slicing through it.

A: Yes and no. The product is shelf stable – it won’t spoil. However, like chocolate and most cheeses, it “melts” at temperatures over 72 degrees. Most kitchens get warmer than 72 degrees once you start cooking, so the refrigerator is still the best place to store to maintain product quality over time.

A: The stickiness is a result of condensation mixing with the rice flour on the outside of the salami. It isn’t altogether uncommon for this to occur on one small spot of the salami and should not keep you from consuming the salami as normal. If the entire salami is sticky and difficult to handle, you can either stick it back in the refrigerator unwrapped until it dries, or take it back to the store and have it replaced. We guarantee satisfaction on all of our products so please let us know at info@creminelli.com if you are not able to replace it at the store.

A: Yes! All of the salami we send from our factory has been fully cured and meets both Creminelli’s and the USDA’s rigorous standards for food safety. Softer salami is a northern Italian tradition and its introduction through Creminelli Fine Meats adds a new dimension to American charcuterie with a delicate, buttery taste and soft, creamy texture. If you prefer soft salami, pick it up before you buy it and make sure you can squeeze it. If you prefer it drier, make sure it doesn’t have much squeeze to it. Remember that after one week in the refrigerator a soft salami becomes a hard salami, unless it's sealed in plastic. Putting a soft salami in plastic to keep it from drying is possible, but condensation will make it a little messy to handle.

A: A lot of people do this. The origin and popularization of salami came from the need to transport and extend the usefulness of a perishable product. Our only recommendation is do your best to keep the salami insulated and away from direct sunlight and heat to maximize the quality…and don’t forget your knife.

A: The best way to store peeled salami is sealed in a plastic baggy. It will last 5-7 days like other cold cuts.

A: The white stuff is a mixture of the natural mold bloom that grows during the curing process, not unlike what happens with aged cheese, and the white rice flour we use to dust the salami before packaging.

A: The delicate flavors of Creminelli salami come out best at room temperature, so give the salamis at least 15 minutes to warm before serving.

As a note, salamis that are still soft will hold together better if sliced when they are cold, so slice them right when they come out of the refrigerator in that case. The opposite is true for dry salamis, which will soften and become easier to slice as they get closer to room temperature.

A: Yes. Everything we do is gluten free. In fact, our labels have a statement directly on the packaging to remove any doubt.

A: We are looking into adding this functionality directly on the website. In the meantime, for special orders send us an email to info@creminelli.com with your phone number.

A: It is not necessary to remove the rice flour and mold before peeling the salami. Simply cut the tip off of the salami, then score the salami lengthwise for as much of the salami you plan to consume immediately. Get your fingernails or a knife under the scored portion of the peel and loosen the peel from salami along the full length of the score. Pull that loosed peel slowly trying to keep it intact and it should pull off in a sheet. If it breaks, try the same thing starting with the other side of the score. Depending on the salami, it may come right off without problems or it may take several tries to get the peel off. You only need to remove the top layer of the peel.

A: Rice flour is not included in our ingredient statement because it is not intended to be consumed. It is removed with the casing. You can consider it a packaging material that assists in maintaining the product in good condition.

A: Creminelli has a very rigorous safety program that has been accepted by the USDA and third party auditors and exceeds industry best practices. Our safety program is supported by academic research and validated by actual testing. In addition, Creminelli starts with the very best raw materials which have also been tested to assure their safety. This will always be a priority for the products we make.

A: All the varieties of Creminelli Handcrafted Italian Salami contain just under a half a gram of sodium per one ounce serving which puts it in line with most small salami chubs. None of our products contain MSG. For full nutritional information, feel free to send a request to info@creminelli.com.

A: The casing is organic material and edible, but we recommend peeling it because in some cases it can be tough to chew and it also makes sense to peel salami the same way peeling your fruit does.

A: Either way could work just fine, but we recommend removing it from the paper before putting it in the plastic bag just to keep things clean and tidy.