La Salumina

One of the highlights this past year was discovering a special couple who founded La Salumina. This salumeria is dedicated to creating and serving salume as one rarely finds in the United States.

Located in the Catskill mountains north of New York City, they are close to farms raising exclusively pasture-raised hogs which they use in producing their amazing selection of Salume. Based on centuries old recipes, employing the finest spices and pure sea salt, they take pride in offering the entire hog, prepared according to techniques that bring out the finest flavor and texture of each recipe.

This is Salumi that is unique, literally as good as the finest that can be found in Italy. Like the best products found in Europe, this is for the true connoisseur.

The whole pieces (Coppa, Prosciuttello, Lonza, Rigatino, Lardo) are sold as they come out of the Curing Rooms, so be prepared to  trim the skin/rind side prior to slicing.

The  Coppa, Prosciuttello, and Lonza are best served thinly sliced. An electric slicer is highly recommended.