il porcellino salumi dry-cured salami

il porcellino salumi at Madeline's

il porcellino salumi is an award-winning, small-batch charcuterie maker based in Colorado. The name means "the little pig salami." Owner Bill Miner began teaching himself charcuterie in 2012 as a catering chef, and in 2015 the company started dry-curing salami from locally and sustainably raised heritage-breed pigs. It runs a retail salumeria on Tennyson Street in Denver's Berkeley neighborhood and a USDA-certified curing facility in Basalt, Colorado, high in the Roaring Fork Valley.

The business is built on whole-animal butchery and dry-cured salami in a wide range of flavors, from traditional European styles to more experimental builds. Many of its salami have won national honors, including Good Food Awards and Charcuterie Masters Grand Champion titles in 2018 and 2020. The salami are shelf-stable, sliceable sticks meant for charcuterie boards, sandwiches, and snacking.

The lineup rotates as small batches finish curing and sell through. The selection below is what is currently live and in stock at Madeline's; the full il porcellino range is larger and changes as new batches come off the cure.

il porcellino salumi products at Madeline's

Every item below is live and in stock at Madeline's. Click any product to see full details and ordering.

  • il porcellino 'Nduja salami

    'Nduja Salami ($10.99). A spicy, spreadable Calabrian-style salami built on chili and pork, good on warm bread and pizza.

  • il porcellino Saucisson Sec salami

    Saucisson Sec Salami ($11.99). A classic French-style dry-cured pork salami, simple and savory.

  • il porcellino Lemongrass Szechuan Peppercorn salami

    Lemongrass Szechuan Peppercorn Salami ($11.99). A Southeast-Asian-inspired salami with bright lemongrass and tingly Szechuan peppercorn.

  • il porcellino Diablo salami, a Good Food Award winner

    Diablo Salami ($11.99). A spicy salami and a Good Food Award winner, with a clear chili kick.

  • il porcellino Orange Pistachio salami

    Orange Pistachio Salami ($11.99). A salami studded with pistachio and brightened with orange, sweet and nutty.

  • il porcellino Ghost Pepper salami

    Ghost Pepper Salami ($11.99). A hot salami built with ghost pepper for serious heat seekers.

  • il porcellino Saucisson Basque salami

    Saucisson Basque Salami ($11.99). A Basque-style salami with espelette-leaning pepper warmth and savory depth.

Frequently asked questions

Where can I buy il porcellino salumi?

You can buy il porcellino salumi online at Madeline's (madelines.co), which carries the dry-cured salami. The products listed above are live and in stock.

What is il porcellino salumi known for?

il porcellino salumi is a Colorado charcuterie maker known for award-winning, small-batch dry-cured salami made from locally and sustainably raised heritage-breed pigs. It has won Good Food Awards and Charcuterie Masters Grand Champion titles.

How should I store and serve the salami?

The salami are shelf-stable, dry-cured sticks. Slice thin for charcuterie boards, sandwiches, and snacking. Once cut, refrigerate and use within a reasonable time; the 'Nduja is a softer, spreadable style.

Does the selection change?

Yes. Because the salami are made in small batches, the available flavors rotate as batches finish curing and sell through. The items shown here are the ones currently live and in stock; the full range is larger.

Back to blog