Foods and personnel at a salumeria

A salumeria is a food producer and retail store that produces salumi and other food products. Some only sell foods, while not producing on-site, and some have a restaurant with sit-down service. The salumeria originated in Italy, and dates to the Middle Ages.


A salumeria in Milan, Italy, in 1930. Poultry products are hanging in front of the store.

A salumeria is a food purveyor and retail store that produces and sells salumi, which are meat products of Italian origin that includes sausages, cold cuts and other foods predominantly made from pork.[1][2] Some salumerie also produce some beef-based products, such as bresaola, a salted beef product, and purvey other food products such as pasta, cheese, preserved foods, anchovies, salt cod, wines, bread and cooked meats.[2][3][4] Some modern salumerie only sell salumi and related products, while not producing products on-premises. Some salumerie also operate sit-down restaurants, such as Sorriso Italian Salumeria in Queens, New York City.[5] Salumeria Biellese is another salumeria in New York City that is well-known, and was established in 1925.[6]


The salumeria originated in Italy and dates to the Middle Ages.[1][7] Historically, salumerie in Bologna, Italy, did not produce their own meats.[1] They selected meats and other products such as pasta, olives and cheeses from local purveyors.[1] These purveyors worked in a guild system that was created by the signori in Bologna, the city's rulers, in a system that dates to the Middle Ages.[1] Purveyors for salumeria products included the salaroli, which controlled the salt industry, who salted the pork, which was then shipped to the lardaioli, a guild that sold the pork.[1] The lardaioli also produced soap and candles from the pork lard they would receive.[1] This guild system was eliminated by Napoléon Bonaparte around the time of the turn of the 19th century.[1]


See also

Media related to Salumerias at Wikimedia Commons


  1. ^ a b c d e f g h McNaughton, T.; Lucchesi, P. (2014). Flour + Water: Pasta. Potter/TenSpeed/Harmony. p. 232–. ISBN 978-1-60774-471-9. (subscription required)
  2. ^ a b Ruhlman, M.; Polcyn, B. (2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton. pp. 20–22. ISBN 978-0-393-08416-0.
  3. ^ New York. New York Magazine Company. 2009. p. 43.
  4. ^ Hosking, R. (2010). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. Proceedings of the Oxford Symposium on Food and Cookery Series. Prospect Books. p. 272. ISBN 978-1-903018-79-8.
  5. ^ Wolff, — Ethan (March 9, 2017). "Sorriso Italian Salumeria". New York. Retrieved March 9, 2017.
  6. ^ Levine, E. (1997). New York Eats (More): The Food Shopper's Guide To The Freshest Ingredients, The Best Take-Out & Baked Goods, & The Most Unusual Marketplaces In All Of New York. St. Martin's Press. p. 204. ISBN 978-0-312-15605-3.
  7. ^ Lombardi, M. (2005). Fodor's 2006 Italy. Fodor's Gold Guides. Fodor's Travel Publications. p. 74. ISBN 978-1-4000-1555-9.

Further reading