Last week, I had a visit from Filippo Gambassi, the owner of one of our newest charcuterie purveyors, Terra di Siena. Terra di Siena is a Tuscan salumi producer. Over the last two years, they’ve started making their signature charcuteries in Virginia, more than 4,000 miles away from Tuscany. Lovers of Italian cured meat will ask, how is this possible? The pigs are different, they’re eating different food – even the air is different! Filippo, whose family has been making charcuterie for generations, understands that too. At his farm in Virginia, he has built facilities that replicate Tuscany’s rich environment. Additionally, he has worked with breeders, scientists and farmers to make sure that his heirloom pigs are authentic to the Tuscan tradition. And he’s made great progress.

Now, subtle differences aside, Filippo’s product in the USA is already excellent. Here at Via Umbria, we carry a number of different salumi and whole-cured muscles, including Terra di Siena’s prosciutto. And, let me tell you, it’s some of the best stuff in our case. So, stop on by and ask for a sample! Regardless of whether you ask for salumi or salami, you’ll be getting the best cut in town.