The meat itself was of high quality and still young (that is to say, it flaked easily after cutting). The sweet coppa or cappicolo was nicely marbled (leaning on the fatty side) and had a nice balance of salt and spice. Our reaction to the whole muscle product was positive across the board. All of the product was sliced fresh and eaten immediately thereafter (the product was stored in a cool basement. The Olli product is nicely packaged in individually vacuum sealed plastic bags (the salame was whole and uncut while the whole muscle products were cut for us in sample sizes). The entire Scordo family recently sampled both the Olli whole muscle and salame offerings and what follows are our wholly unscientific observations based on both our experience making salumi in Calabria (small scale family production) and also sampling countless offerings both in the United States and Italy. Salame Norcino (made with white pepper).Salame Napoli (made with a blend of various spices).Salame Molisana (made with garlic and black pepper).Salame Calabrese (made with cayenne pepper and paprika).

Lardo (the fat cap of the loin) – did not sampleĪnd are all hand trimmed, utilize natural casings, and slow cured at low temps.Guanciale (the jowl cut) – did not sample.Pancetta (the belly cut) – did not sample.Coppa (the shoulder or neck cut, but Olli’s version comes from “cellar-trimmed butt”).Speck (ham which is smoked with black pepper).Olli produces both whole muscle and salame products in brand new facilities. Oliviero is a 4th generation Italian salumiere (fancy Italian talk for salame maker) who’s privy to his family’s 160 year old recipes (Olli is no start up company). The Virginia based Olli Salumeria Americana is, indeed, the laudable salumeria founded by Oliviero Colmignolli. And If the same company decides it’s going to raise it’s own heritage hogs in an antibiotic-free (and soon to be organic and nitrate free) open pasture environment, then the salumi company should be praised. Any time a new salumi company decides to open shop in the United States it’s cause for celebration.

Olli salami