"preserving history's recipes...  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.

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Our aged salami are fermented for 1 to 3 days then aged for 22 to 90 days under controlled USDA conditions. The spices only come from one source to guarantee consistency, quality and freshness paired with the freshest local meats available.