Few salumi offer flavor this pure.

Premium quality pork paired with simple, well balanced and complimentary spices.

The 160 year-old methods practiced by 4th generation Italian salumiere, “Olli” Colmignoli begin in the pasture before following a meticulous course to your tasting.

Olli Salumeria, produced in Manakin-Sabot, Virginia, begins with the best suited heritage breeds of Berkshire and Mangolista pigs. Pasture-raised livestock are fed only a vegetarian diet and are never treated with antibiotics or growth hormones; always raised to a mature age and weight.

After processing, Olivero Colmignoli begins the curing process by hand rubbing the meat with a carefully selected blend of salt and spices.

Temperature and humidity are closely monitored during the curing process to preserve the integrity of the pure pork flavor.

Salumeria Olli produces various salumi, all slow-cured and nitrate-free.

Classic Provisions is currently stocking the following salames in cases of 20 X 6oz links. Also available by the quarter case.

Napoli: Applewood Smoked Salame with Sangiovese Wine
Smoked over applewood, a hint of fennel gives this salame a complex, hearty flavor.
Calabrese: Spicy Salame with Sangiovese Wine
A spicy salame that gets its kick from cayenne pepper and paprika.
Norcino: Mild Salame with Sangiovese Wine
The true flavor of the premium pork shines through in this salame, which is simply seasoned with salt and white pepper.
Molisana: Pepper and Garlic Salame with Sangiovese Wine
Robust and full flavored, seasoned with garlic and whole black peppercorns. The quintessential Italian salame.