There's a reason Volpi is considered a top charcuterie maker. The secret to their lineup of widely popular products is the passion and knowledge that John Volpi brought over from Italy and introduced to the U.S. In 1902, he established Volpi Foods in the St. Louis neighborhood known as The Hill, a location he chose because the climate is similar to that of Northern Italy. Since then, Volpi has established itself as one of the finest charcuterie makers in the world. Centuries-old meat-curing techniques, locally sourced ingredients, and quality seasonings result in a premium selection of Italian-style cured meats that can be enjoyed on their own or as part of a classic meal.
Different Meat Products from Volpi Foods
One of their signature products is Volpi salami, which is slow-aged and seasoned with peppercorns and wine, according to an ancient recipe. A favorite way to enjoy this salami is by slicing it thick and eating it with country-style, crusty bread, Parmigiano Reggiano, and red wine. For a complete antipasto platter, you can also compliment its rich and smoky flavor with fruit, green olives, and other cured meats and Italian cheeses.
The most well-known variety of cured meat, Volpi prosciutto adds a rich and salty flavor to a wide range of dishes. Its slightly sweet and briny taste is perfect for balancing basic ingredients like hearty greens and starchy pasta. With this versatile type of cured meat, the possible combinations are seemingly limitless. Its pungent flavor and thin, delicate texture melt in your mouth, making it a delicious and savory delight that can be enjoyed on its own or in Italian-style sandwiches or wraps.
Where to Buy Volpi Products
Cured meats are the DNA of Italian cuisine, which is why Supermarket Italy features a wide selection of Volpi products for your cooking needs. Whether you're a home cook or a top chef, Volpi delivers the taste of quality and tradition in every bite. Shop for Volpi Foods today and enjoy an extensive selection and fast, convenient shipping straight to your door.