It was a sad state of affairs before Olli Salimerua was started by a naturalized Italian that comes from 160 years of cured meat expertise. The Italian, named Olli as you can guess, was living in the U.S. and still importing his favorite prosciutto and salami before his friend and now business partner Chip posed the question “Why can’t you get that here?”. After partnering with top notch family-owned pig farmers from New Jersey and Iowa who raise their animals feeding from the pasture, having the right ingredients here was no excuse anymore. With all of Olli’s knowledge and family history imported from Italy to Mechanicsville, Virginia and the perfect pieces of pork Olli set to making what might make Mario Batali stay stateside for a while. From calabrase to prosciutto to pepperoni, everything is cured in Virginia and never has to cross an ocean to get to you unless you are ordering from Italy.
Available from Olli Salimeria.