Salumi

Fragrant and colorful, with cardamom, orange peel and red chili flakes

The sweet aroma of anise, plus a little pepper

Flavored with cracked black pepper, fennel and a touch of curry

A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper

Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies

Our signature salami with a touch of ginger and garlic

Smoky flavor with a pleasing heat in the finish

(May thru October) Our traditional red wine salami

(May thru October) Just a hint of rosemary with peppercorns

(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes

(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen

(November thru April) Studded with red and green peppercorn

Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate

Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue

Cured pork jowls, great for the chef and the secret ingredient in carbonara

Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute

Beautiful selection of our cured meats with sliced baguette and olives

Assortment of salami sandwiches served in quarters (hot sandwiches not available)

Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette

Fragrant and colorful, with cardamom, orange peel and red chili flakes

The sweet aroma of anise, plus a little pepper

Flavored with cracked black pepper, fennel and a touch of curry

A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper

Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies

Our signature salami with a touch of ginger and garlic

Smoky flavor with a pleasing heat in the finish

(May thru October) Our traditional red wine salami

(May thru October) Just a hint of rosemary with peppercorns

(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes

(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen

(November thru April) Studded with red and green peppercorn

Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate

Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue

Cured pork jowls, great for the chef and the secret ingredient in carbonara

Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute

Beautiful selection of our cured meats with sliced baguette and olives

Assortment of salami sandwiches served in quarters (hot sandwiches not available)

Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette

Our signature salami with traces of ginger and garlic

If you like Salami with a bit of heat

A salami with hints of cocoa, cinnamon, chipotle and ancho chiles

Olive tapenade mingles with layers of provolone, cotto and hot sopressata

Fennel salami with cracked black pepper, fennel salsa and goat cheese

Spicy cured pork shoulder, sliced paper thin, paired with our house made mozzarella

Grilled spicy eggplant, balsamic, house made mozzarella

An old family recipe. With provolone and tomato sauce on baguette

Salumi's version of classic Italian slow-roasted pork

Thyme-rubbed lamb and roasted red peppers

For when you just can't decide!

Mixed lettuces with tomatoes, chickpeas, provolone, salami and oregano vinaigrette

Fragrant and colorful, with cardamom, orange peel and red chili flakes

The sweet aroma of anise, plus a little pepper

Flavored with cracked black pepper, fennel and a touch of curry

A must have for Italian sandwiches. Ours is intensely red and has a slight kick from cayenne pepper

Simultaneously sweet, savory and a little spicy with cinnamon, cocoa and chilies

Our signature salami with a touch of ginger and garlic

Smoky flavor with a pleasing heat in the finish

(May thru October) Our traditional red wine salami

(May thru October) Just a hint of rosemary with peppercorns

(November thru April) A spicy combination of yellow and brown mustard seed plus chili flakes

(November thru April) Mild, but big on taste with the herby aroma of Oregano. It smells like an Italian kitchen

(November thru April) Studded with red and green peppercorn

Carved from the center of a pork shoulder, then rolled in chili flakes before it is stuffed and hung to air dry. A feast for the eyes and the palate

Often referred to as the "king of prosciuttos", this heritage breed prosciutto is aged for 9 months creating a delicate, buttery meat that practically melts on your tongue

Cured pork jowls, great for the chef and the secret ingredient in carbonara

Cured pork belly seasoned with pepper and rolled. Perfect as a bacon substitute

Beautiful selection of our cured meats with sliced baguette and olives

Assortment of salami sandwiches served in quarters (hot sandwiches not available)

Mixed lettuces with tomatoes, chickpeas, provolone, salami, oregano vinaigrette

Our signature salami with traces of ginger and garlic

If you like Salami with a bit of heat

A salami with hints of cocoa, cinnamon, chipotle and ancho chiles

Olive tapenade mingles with layers of provolone, cotto and hot sopressata

Fennel salami with cracked black pepper, fennel salsa and goat cheese

Spicy cured pork shoulder, sliced paper thin, paired with our house made mozzarella

Grilled spicy eggplant, balsamic, house made mozzarella

An old family recipe. With provolone and tomato sauce on baguette

Salumi's version of classic Italian slow-roasted pork

Thyme-rubbed lamb and roasted red peppers

For when you just can't decide!

Mixed lettuces with tomatoes, chickpeas, provolone, salami and oregano vinaigrette