Beecher's Handmade Cheese

Cristiano Creminelli comes from a long line of salumists in Italy- Creminelli family lore indicates the tradition stretches back to the 1600s. He is the first generation from his family to practice the art of curing meats in the United States. Cristiano grew up working in his father’s salumificio in Northern Italy and fully took over operations there in 1996. He also taught salumi making to students at the esteemed culinary school Istituto Alberghiero di Trivero starting in 2000. Five years later, Creminelli became interested in introducing Americans to Italian salamis. He selected a site in Utah for their production facility because it put them in close proximity to a pig farm whose practices were in line with their animal welfare and environmental philosophies. Being near the farm meant that the meat would never need to be frozen- a step that Creminelli feels can have a negative impact. Since they entered the market in 2007, Creminelli has developed a robust line of cured salamis (Finnochiona, Casalingo), whole cured meats (Mocetta, Coppa), cooked whole meats (prosciutto cotto, capicola), and cooked and pressed meats (mortadella).

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