MADE IN OCEANSIDE Olli Salumeria, LLC. If you ever wanted to know how the sausage is made, look no further than Olli Salumeria Americana LLC. Olli Salumeria, a Chamber member, is a company dedicated to producing salami with modern methods honoring Italian tradition, right in Oceanside’s backyard. That is what his company does and who they are, says the company’s founder and president, Oliviero Colmignoli. Olli was born and raised in Rome into a family of salumi, or salami makers. As a boy, Olli spent plenty of time at his grandfather’s prosciutto and salami factories, and by an early age he picked up a lot of knowledge about how to cure various meats. He assisted his family with their salami-making business in Richmond, Virginia as a young man in the 1980’s. “You could not import meats to America at that time,” Olli says. In 2000, Olli joined his grandfather’s company and started learning the traditional techniques of creating an everlasting salami filled with history, tradition, patience, and quality. He launched his own salamimaking venture in Virginia in 2010 and then settled right here in Oceanside in 2015, expanding his company into a much larger facility. The quality of Olli Salumeria salami is directly affected by three main factors; meat, ingredients, and method of production, which they have perfected over the years. He incorporates into his meat mix more than four generations of artisanal, slow-cured history based on old family recipes and continues to sustain the process that has proved to provide a flavorful, healthy, and clean salami. Olli says it just takes simple ingredients and time. “Our salami making takes a unique and old-world approach to all three of these factors. In doing so, we have created a product that we believe in and has a tangible difference from more traditional salami found in America,” Olli says.
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With Olli Salumeria, the company aims to create an experience that recreates what a person would eat in Italy. This experience is a fresh-tasting salami that is sweeter with a less acidic taste, Olli says. “We do a method that has been used for thousands of years, but we can tweak it for the safety of the consumers,” he adds. “We don’t take short cuts.” The salami’s casing is covered in a powdery dusting of benign white mold, which is removed before eating. This is a “good” type of mold, which helps cure the salami and fend off bad bacteria. The pork is ground and then cooked at a very high temperature which makes it easier to dry and is less acidic. They also ferment it and keep a higher Ph, which makes a difference in the quality and flavor. It’s a salami that had time to develop its complex meat flavor through a slow-cure, gluten-free production cycle, flavored with spices and culture. The factory produces salami in many shapes and sizes. Their products include Olli snacks, 6-ounce chubs, antipasto, pre-sliced, and 5-pound bulk sausage. Whether you are in the mood for something spicy like chipotle or subtle like a genoa or even something more unusual like a black truffle infused Tartufo, Olli doesn’t disappoint his home or business customers. Other savory salami varieties available for wholesale or retail: Genoa: Genoa salami is simply seasoned with just salt and white pepper, allowing the flavor of their premium pork to shine. Sopressata: Sopressata is a robust salami flavored with whole black peppercorn and garlic. Napoli: Napoli salami is smoked over applewood giving it a complex, hearty flavor. Toscano: Toscano salami is seasoned with fennel pollen conveying a slight, licorice-like aroma. Calabrese: Their spicy calabrese is seasoned with cayenne pepper and paprika,
Winter 2022 | www.oceansidechamber.com
