I’m a sucker for Salumi, so happy to see it on your list. Another favorite locally is Olympia Provisions ( https://www.olympiaprovisions.com ), located in Portland and worth a visit to their restaurants if you’re in town.
She says Fra’ Mani and Olli Salumeria really know how to swing the meat. Firm, but moist and creamy texture. The aroma wafts of the shaft off the salami as the casing is slowly, so slowly removed.
Olli has a ‘cooler’ taste, Fra’ Mani is too stiff at refrigerator temperature and needs some time to warm up. Then, pop it in your mouth and let your tongue soften the fat so it coats the meat right there in your mouth.
You’ll keep asking for more, telling your server, “Yeah, that’s the stuff! Keep it coming.”
Hi Thomas - check out what Tony Incontro is doing at Incontro cured. His Mangalitsa pork and wagyu beef salume (The Gladiator) is dynamite and everything else I have had is really good. Products.
He’s just getting started but I think maybe products available via mail?
I know this isn’t salami but have you tried this? It is amazing. It’s a meat spread you can put on bread or crackers (although there are plenty of recipes you can use it in also). I usually put it out with cheese and crackers when I am hosting something and it gets devoured! 'Nduja: Spicy Prosciutto Spread – La Quercia Cured Meats
Seconding Creminelli. Delicious stuff and a range from more traditional versions to a few more out there things. If you want to go full Utah, pair it with Beehive Cheese.