Salami Casalingo, or salami di casa, translates into "the salami of the house" or "household salami," and is derived from the Italian tradition of each household producing its own salami. The popularization of this version of household salami emerges from the Creminelli's province of Biella, thanks in no small part to the Creminelli family, which has been producing it for several generations. It is well-known for its simple and natural ingredients. A small quantity of salt, pepper, and spice is all that is needed to enhance the remarkable quality of the pork. It does not have a strong, overbearing taste, and this is the secret of its success: sweetness and simplicity.
Creminelli meats are handmade under the supervision of master artisan, Cristiano Creminelli. Cristiano insists on using choice cuts of meat from select breeds, fed with organic white grains, and raised on small family farms. Organic spices are employed cautiously in the European tradition to complement, and not overwhelm, the flavorful, well-marbled, natural pork. Cristiano does more than just follow the Creminelli family recipes. He carries on the Creminelli family tradition, part of an Italian tradition passed down from generation to generation. Now, the tradition lives on in America.