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Brewing beer, curing meat, or making cheese?

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

rlh Nov 24, 2007 07:43 AM

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.


  1. b
    bella_sarda Nov 30, 2007 01:45 PM

    My fiance' is Italian and his favorite salumi can be found at Sessa's, in Davis Square. He also likes the salumi at Capone's foods in Union Square, and the ones sold at the Wine and Cheese Cask. I don't recall the exact names of the varieties at each place, but if you ask for the driest, oldest one they ought to be able to help you out. By the way I like all of these too---I think Sessa's is my favorite.

    1 Reply
    1. re: bella_sarda
      BobB Dec 3, 2007 06:42 AM

      I was also going to suggest Capone Foods - he has a good basic stock but sometimes brings in special selections.

    2. b
      Bostonbob3 Nov 30, 2007 11:19 AM

      I've been eating this stuff like chicklets lately. It's excellent:


      1. j
        joth68 Nov 30, 2007 10:34 AM

        I was at bob's in medford today for lunch and they definitely had some meats with moldy skin.

        1. vonwotan Nov 25, 2007 03:24 AM

          The Salumeria in the North End is good. A bit pricey since it's on the local tours but, browse around taste as much as you like and you'll generally walk away happy. I go because it's near work and they frequently have speck cured only minutes from our family's place in Italy (Trentino Alto-Adige).

          1 Reply
          1. re: vonwotan
            Food4Thought Nov 25, 2007 04:28 AM

            If you are venturing to the North End, I have had good luck at Fresh Cheese on Endicott. A pretty wide variety and some novel mini salami links they refer to as "meat candy"

          2. e
            emilief Nov 24, 2007 09:13 AM

            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.

            1. t
              teezeetoo Nov 24, 2007 09:00 AM

              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
                steinpilz Nov 24, 2007 12:08 PM

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

                1. re: steinpilz
                  MichaelB Nov 27, 2007 07:16 AM

                  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. pondrat Nov 24, 2007 08:58 AM

                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: http://www.framani.com/ located in Berkeley, CA

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

                2 Replies
                1. re: pondrat
                  almansa Nov 24, 2007 09:08 AM

                  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
                    rlh Nov 24, 2007 10:39 AM

                    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. h
                    hoplover Nov 24, 2007 08:10 AM

                    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.

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