Creminelli Fine Meats Launches Pre-Packaged, Hand-Assembled Sliced Charcuterie Trays

SALT LAKE CITY–(BUSINESS WIRE)–Master Salumi Artisan Cristiano Creminelli brings his award-winning salami and prosciutto to American food lovers with his new Sliced Charcuterie line. Beautifully hand-packed in ready-to-eat packages, the new items are perfect for the modern schedules and tastes of busy food lovers.

Each Sliced Charcuterie package features the same slow cured artisan meats Cristiano makes for the top deli cases of America: all-natural heritage pork and beef (never treated with antibiotics), no synthetic nitrates, no MSG or preservatives. Each slice is hand packed into recyclable trays that are convenient for any place good flavor is called for – commutes, road trips, outdoor concerts and quick snacks or meals.

“As an artisan, business owner and parent, I know life can get so busy,” says Creminelli, who in 2007 founded Creminelli Fine Meats® in the U.S. “But I also like to eat well. These pre-sliced packages are so convenient – just peel back the tray to see beautiful slices placed by hand into each tray and enjoy as a snack or with bread and wine as an antipasto or light meal.”

Creminelli’s Sliced Charcuterie has six varieties: silky slices of American Prosciutto (sliced or cubed), mildly spicy Calabrese, mild Varzi with notes of nutmeg, thin slices of rich Bresaola (beef), and Felino salami with Manchego cheese. Each tray, made from recyclable plastic, varies from 1.5–4 ounces of artisan salumi. Find these trays in the refrigerated cases of specialty cheese shops and fine meats and cheese cases in national stores such as Whole Foods Markets.

For more information about Creminelli Fine Meats, visit

About Creminelli Fine Meats: Creminelli Fine Meats is an artisan salumi producer based in Salt Lake City, Utah. Founder and artisan Cristiano Creminelli was born into a family of salumieri – salumi artisans – who have been curing meats since the 1600s. In 2007, Cristiano Creminelli moved from his hometown of Biella, Italy, to the United States to make his handcrafted Italian salami in America. He has won nine national food awards and was recognized as one of Bon Appetit’s Tastemakers in 2012.

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