Publication: The Magazine of La Cucina Italiana

CURED MEATS ARE EASIER to find today than they were a few years ago. However, finding a high quality product has become more difficult with so many options in stores and online. Look no further than Volpi, an Italian handcrafted specialty meat company, founded in 1902 in St. Louis, Missouri. John Volpi, an immigrant from Milan, was a salumiere in his native city who wanted to bring the flavors and traditions of the Italian cured meats to his new home in America.

The company was built with other family members including John’s nephew Armando Pasetti, who came to the country at a young age to learn the salumi trade from his uncle. In 1957, after John Volpi passed away, Armando took over as president of Volpi Foods, Inc. and in 2002 Lorenza Pasetti joined the family business and became the first female president of the company.

Today, Volpi continues to produce cured meats using Midwestern pork and beef. Their current offerings include prosciutto, Pinot Grigio and Chianti wine salame, specialty meats such as bresaola and coppa, as well as rotola, a roll of prosciutto or sopressata and mozzarella, which can also be combined with other flavors. like basil or sun-dried tomatoes. Their products are packed with powerful and intense flavors that will make a welcome addition to your next get together. To order, log on to www.volpifoods.com.