Calling it Utah’s first salumificio, Cristiano Creminelli started his Creminelli Fine Meats in 2007 after moving from Piedmont, Italy, where his family has made salumi for over a century. At Tony Caputo’s Market & Deli, I happily snacked on perfect soppressata. creminelli.com.
Creminelli’s homemade salami piccante is spiked with paprika. Photo © Tyler Lynch
Published July 2008
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