A Tale of Two Salumi Makers

Two curing rooms, two passionate artisans, two thousand miles apart. In Salt Lake City, Utah, Creminelli upholds an artisanal salami tradition rooted four generations deep in the American West. Meanwhile, in Brooklyn, New York, Brooklyn Cured revives an evolution of salumi making where salumerias once graced every block. Both carry the same patience and respect for time, yet they express entirely different accents through their curing traditions.

Creminelli

Cristiano Creminelli was born into a salami-making family and learned the craft from his father's Salumifico at a young age. By age 25, he earned recognition as an Artisan of Excellence from Italy's cultural ministry. In 2006, he transplanted those old world traditions to Utah, blending innovation with tradition in a new landscape. This journey exemplifies how a centuries-old craft, when embraced with love, can migrate intact and still taste like home.

Brooklyn Cured

Founder Scott Bridi discovered the joy of Italian culinary experiences early in life through his family. Growing up in Bensonhurst, Brooklyn—a historically vibrant Italian enclave—he imbues Brooklyn Cured with flavors that draw inspiration not just from a single region, but from the borough's diverse immigrant palate. Pushing beyond traditional Italian flavors, Brooklyn Cured introduces an array of cocktail-inspired, unmistakably New York styles.