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Nov 24, 2007 07:43 AM

Dried, aged, even "moldly" Salumi in the Boston Area?

I'm looking for real Italian-style salumi to send my uncle (and his Friuli-born wife) for the holidays - he lives in a part of the country where it's really hard to find at a store and our usual source of mail order (Salumi in Seattle of the Batali family) is sold out through January.

I'm thinking heading somewhere in the North End, Russo's in Watertown, and/or Formaggio Kitchen in Cambridge/South End.

Where are your favorite spots to get these locally -- the more aged, dried, and moldy-looking, the better? Variety and value also appreciated. Willing to head pretty much anywhere within 128 or even slightly outside.


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  1. You might try Tutto Italiano in Wellesley. I know they have other locations but I am not sure where they are. Tutto Italiano always has a wonderful selection of Italian cold cuts and they always taste really good. They also have a nice selection of imported products.

    1. A friend just brought me a moldy skin salumi from Russo's. Skin almost had a goat cheese flavor to it. Very tasty. Tutto Italia in Wellesley and Lexington have great hot soppresata from a sausage maker in Connecticut.

      Or if you want to go the mail order route see: located in Berkeley, CA

      Paul Bertolli's salumi are of the same quality if not better than poppa Batali.

      2 Replies
      1. re: pondrat

        Try calling Specialty Foods Boston - 617.427.3200 and ask for Phil. He carries FraMani salumi. I don't know if they would sell to an individual, but they might, and they could ship. If not, then try having a restaurant order it for you. I know Grill 23 uses it.

        1. re: pondrat

          Thanks -- Formaggio is also listed as a framani supplier and the website looks so amazing -- I'll end up trying it one way or another in the near future. I'll also be stopping into Tutto Italiano soon as well.

        2. formaggio's sometimes has an artisanal soppressata that is aged and super. Russo's also carries some very good aged soppressata (the kind that is all gnarly and one stick and you hang it and cut it yourself) I've been told that Casa D'Italia on Newton street in Waltham cures their own meats and makes some wonderful stuff, but these I haven't tried for myself yet.

          2 Replies
          1. re: teezeetoo

            If there's ever a place I'd expect to find a great, and moldy, saucisson it would be Formaggio.

            1. re: steinpilz

              Formaggio Kitchen would be my choice as well - widest selection of artisanal cured meats I've seen in the area, and the staff knows their stuff. (I've always found a slightly wider selection at the original Cambridge location.) They carry meats from FraMani, Salumeria Biellese and other producers. In many cases they'll slice them so you can get a taste before you buy (although some things they only sell whole). All that said, be warned that they are pricey - I only buy a few ounces at a time, but if you're getting whole links it could get expensive fast. (Although certainly not more expensive than poppa Batali's Salumi.)

          2. John Dewar in Wellesley carries the Salumi (Batali) line of food. Call them and ask if they have it. You could do a two for one and go to Dewr and Tutto in the same trip. Good luck.

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