A salumeria is a food producer and retail store that produces salumi and other food products. Some only sell foods, while not producing on-site, and some have a restaurant with sit-down service. The salumeria originated in Italy, and dates to the Middle Ages.
A salumeria is a food purveyor and retail store that produces and sells salumi, which are meat products of Italian origin that includes sausages, cold cuts and other foods predominantly made from pork. Some salumerias also produce some beef-based products, such as bresaola, a salted beef product, and purvey other food products such as pasta, cheese, preserved foods, anchovies, salt cod, wines, bread and cooked meats. Some modern salumerias only sell salumi and related products, while not producing products on-premises. Some salumerias also operate sit-down restaurants, such as Sorriso Italian Salumeria in Queens, New York City. Salumeria Biellese is another salumeria in New York City that is well-known, and was established in 1925.
The salumeria originated in Italy and dates to the Middle Ages. Historically, salumerias in Bologna, Italy did not produce their own meats. They selected meats and other products such as pasta, olives and cheeses from local purveyors. These purveyors worked in a guild system that was created by the signori in Bologna, the city's rulers, in a system that dates to the Middle Ages. Purveyors for salumeria products included the salaroli, which controlled the salt industry, who salted the pork, which was then shipped to the lardaioli, a guild that sold the pork. The lardaioli also produced soap and candles from the pork lard they would receive. This guild system was eliminated by Napoléon Bonaparte around the time of the turn of the 19th century.
The store front of a salumeria in Verona, Italy
A salumeria in Valletta, Malta
A salumeria in San Gimignano, Italy, established in 1855
- McNaughton, T.; Lucchesi, P. (2014). Flour + Water: Pasta. Potter/TenSpeed/Harmony. p. 232– . ISBN 978-1-60774-471-9. (subscription required)
- Ruhlman, M.; Polcyn, B. (2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton. p. 20–22. ISBN 978-0-393-08416-0.
- New York. New York Magazine Company. 2009. p. 43.
- Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 272. ISBN 978-1-903018-79-8.
- Wolff, — Ethan (March 9, 2017). "Sorriso Italian Salumeria". New York. Retrieved March 9, 2017.
- Levine, E. (1997). New York Eats (More): The Food Shopper's Guide To The Freshest Ingredients, The Best Take-Out & Baked Goods, & The Most Unusual Marketplaces In All Of New York. St. Martin's Press. p. 204. ISBN 978-0-312-15605-3.
- Lombardi, M. (2005). Fodor's 2006 Italy. Fodor's Gold Guides. Fodor's Travel Publications. p. 74. ISBN 978-1-4000-1555-9.
- Emeritus, Editor (March 8, 2017). "A Look at Olympic Provisions, Oregon's First USDA-Approved Salumeria". Serious Eats. Retrieved March 9, 2017.CS1 maint: extra text: authors list (link)
- Media related to Salumerias at Wikimedia Commons