Creminelli Fine Meats

I think only someone with a will of iron could resist once you try a bite of the truffle salami. My friends, I am weak. Shrouded in pure salami bliss, but weak.

Hello sexy salami! You yummy wonder of goodness. I always preferred my meats when dried as a solid like bunderflesh, but now, having had your salami of goodness I see what the hoopla is all about. It is all so good. I am having the truffle one with my family tonight and my father is only making growling sounds as he passes the meat board stealing another bite. We also *intended* to bring the wine soaked one home but I am afraid that we may have consumed the whole thing shortly after returning home. Oh! I also tried the fresh sausages for the first time this past week. Hot damn they were good! Such seasoning, such spices! I always try to support the other fresh sausage vendor at pikes, but I have to say that what I had from you surpassed them. I bought your sausages without asking the price but my partner upon getting to our base camp noted how wonderfully affordable they are. It might be a good thing for my pocketbook and waste line that I am 13 hours away, but I am now eyeballing your online ordering of yummyness. Why are you so darn good? Their snack pack is also a great treat.

Creminelli salami felino panino is Italian for banh mi.
Banh mi, the Vietnamese baguette sandwiches, are one of my favorites for lunch or anytime. In the Pike Place Market today, I stopped by Creminelli Fine Meats because I saw they had a salami panino (you say panini, I say panino, tomayto, tomato) for lunch.
This sandwich is a four buck gourmet sandwich deal. Between the panini grill-​pressed ciabatta bread, you get their salami felino, parmagianno regianno and extra virgin olive oil. Then it hit me. This is the Italian banh mi I didn’t know I have been searching for so long.

After originally finding out about Creminelli from Savor Seattle tours last summer, I’ve been back twice and can’t say enough about the salamis. They are fantastic for nibbling with cheese or crackers, and make an excellent addition to homemade pizza. The tartufo was new to me with chantrelle mushrooms worked into it, but it’s by far my favorite.

A genuine Italian experience!
Every time I bring out this salami to go along with cheese, wine, oysters, crackers, or whatever’s out there, it always steals the spotlight. Not surprisingly, the secret to its savory goodness lies in the natural and organic ingredients (even the skin). My favorite salamis are the Felino (classic recipe), Barolo (with red wine), and Tartufo (with truffle shavings, heck ya!). The only thing about these tasty salamis is that they have a high fat content. It’s kind of like crack. A little bit, and it’s heaven; too much, and it’s game overs.
Tips: Sample all the salamis.

This is Italian Salami the way it should be done. They take their time to cure, use wonderful spices and flavors that knock you socks off! If you by them young, they are soft, oh so good soft. If you like it harder, let it hang for a week! The Brolo is one of my Favs as well as the Hunter Salami.
They also make sausages with a course grind then most sausages on the normal market. I love the course grind. These links work great in sauces and just on a bun!
The folks there are great and want you to know how they do it, so you’ll walk away smarter!