December 11, 2015 at 12:00 PM
"preserving history's recipe one pig at a time"
Cured by Visconti...
is not a new idea or venture, it is an extension of our quest for that product and experience in food that is disappearing today. We want our products to bring back memories if you are older, be a discovery if you are young, but mostly to be a fond memory tomorrow of what you have found here, brought back from the past.
We source the freshest local meats available. The spices only come from one source to guarantee consistency, quality and freshness. Our aged salami are fermented for 1 to 3 days then aged for 22 to 90 days under controlled USDA conditions.
Website: http://www.curedbyvisconti.com/
Dry Italian Salami: http://www.curedbyvisconti.com/dry-italian-salami/
Sausages: http://www.curedbyvisconti.com/sausages/
Whole Cured Meats: http://www.curedbyvisconti.com/whole-cured-meats/
