Our Story
Eleanor Friedman, a native New Yorker, and her husband, Gianpiero Pepe, a Southern Italian met in Siena, Italy. At that time Eleanor was apprenticing as a butcher and norcino (salumi producer) and Gianpiero was running a local restaurant.
Gianpiero and Eleanor decided to move to New York to be closer to Eleanor’s family. Their dream was to open a small salumeria in the Italo-Tuscan style; to use the techniques learned in Italy, while honoring their home in the Northeast by sourcing local pasture-raised pigs. After an extensive search for the right place for their salumeria, Eleanor and Gianpiero found the perfect location in Hurleyville, NY, a hamlet in the Catskills that allows them to be closer to the farmers they work with.
Our Production
We make all of our salumi onsite with our own hands. In February of 2021 we began under USDA inspection, which means we now have our dry cured products as well as our fresh and cooked items available; and we can wholesale. We will be expanding our offerings over the coming months.
Our Salumi
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Coppa di Testa (Soppressata Senese)
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- Regular price
- $13.00
- Sale price
- $13.00
- Regular price
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- Unit price
- per
Sold out -
Salsiccia Stagionata
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- Regular price
- from $9.60
- Sale price
- from $9.60
- Regular price
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- Unit price
- per
Sold out
Our Farmers
We source our animals exclusively from farms that we trust. What this means for us, is that the farms let their animals be animals, that their pigs truly get to act like pigs. It is important to us that their pigs live outdoors and can run around; that they have the opportunity to forage for food, in addition to any feed, whey, milk, cream, or vegetable scraps the farmers give them. In addition to caring for their animals appropriately, all of the farms we work with are committed to responsible land stewardship, striving to respect and better the land they work on.
As a result of these practices, there is natural variation in the pork we use (as nature intended it to be). We find that our salumi reflects these variations. For example, some of our farmers feed milk and cream to their pigs and we have noticed that the salumi from these animals has cheesy undertones; or at those times of the year when there are many acorns for forage, the salumi has nutty notes. Our salumi is more often than not single origin (coming from one farm per lot of production) although we will sometimes have a “Northeast Blend” for sausage or salami. If you would like to know the source of your salumi please contact us —we will be happy to let you know!
Climbing Tree Farm (CT)
Gibson Family Farms (GF)
Kinderhook Farm (KH)
Northeast Blend (NE) -- A combination of the above farms.
Our Environmental Commitment
La Salumina's ongiong commitment is to offer the best possible salumi for those who choose to eat meat; both in terms of taste, and also with respect to environmental impact. We have found that through careful sourcing we can buy pork that has enriched and not endangered the land.
We are focused on producing as little waste as possible, and promise to work towards no waste. We will keep you, our customers, informed of our efforts. So that we can accomplish our goals, we intend to tackle one key environmental/climate issue at a time. Ideally we hope to help create a model for other small businesses and individuals to do the same.
Location
La Salumina
210 Main Street
Hurleyville, NY, 12747
Thursday // 11-5
Friday & Saturday // 11-6
Sunday // 11-5
Monday, Tuesday & Wednesday // Closed