Creminelli Mortadella — Pure Porky Pleasure!

by Dorothy Reinhold on May 23, 2011

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I tasted some absolutely sensational salumi on Saturday, and I must share it with you!

At a meeting of the group Food Bloggers L.A. (FBLA, for short), we were treated to a visit from a representative from Creminelli Fine Meats, a purveyor of artisanal Italian cured meat specialities.

Swooning ensued, as the foodies stuffed papery thin slices of salumi into their gaping maws. (What is salumi? Simply a word for Italian cured meats and meat products. Not to be confused with Salami, which is a specific type of sausage.)

I am not kidding. There were eyes rolling back in heads, there was moaning, and a few of of us were speechless. This stuff was transcendent — wildly good!

I fell in love with the mortadella and the prosciutto. It was the best version of either of those meats I have ever had. I could envision building a party around a large plate piled high with these meats.

Oh, the Mortadella!

Mortadella from Creminelli Fine Meats on Shockinglydelicious.comThe mortadella was improbably light, soft and fluffy, if you can imagine meat having those characteristics. Mortadella is the ancestor of American baloney, but Creminelli Mortadella is pure porky pleasure, and the polar opposite of ordinary rubbery supermarket baloney.

Oh, the Prosciutto!

Prosciutto Cotto from Creminelli Fine Meats on Shockinglydelicious.comThe prosciutto cotto was also a revelation, a lower-salt, airy version that allowed the true hammy quality to emerge.

Where can you find it? There’s a page on their web site into which you can insert your Zip Code or your city, hit “send” and it will return a list of local venues that sell the brand.

To this foodie potluck I brought my latest obsession — Rosemary Rice Krispies Treats, an updated variation on the version you recall from childhood, only with three times the butter, which you have thoughtfully browned, and some finely minced fresh rosemary from your plant out back.

Yeah, they’re scary good.

Rosemary Rice Krispies Treats from

{ 7 comments… read them below or add one }

Priscilla - She's Cookin' May 30, 2011 at 9:39 pm

You highlighted my two Creminelli faves! Could not believe how light and non-fatty they tasted, yet with the full flavor you seek from mortadella and prosciutto!


Jen (The Domestic Diva) May 24, 2011 at 12:50 pm

This looks amazing! So sorry I missed out on the FBLA trip. I’m obsessed with salumi. Great photos, too.


Domestic Divas


Kristopher doll May 24, 2011 at 4:43 am

Mortadella di Bologna is the forefather to american baloney. Service men in ww2 discovered Mortadella di Bologna and came back and it was christened as Baloney.


Maris(In Good Taste) May 23, 2011 at 11:48 am

These look so good! Love the Rosemary addition to the rice krispie treats


Dorothy May 23, 2011 at 12:01 pm

Oh yes, they are.
Try them!


Paulette May 23, 2011 at 11:44 am

Those meats were definitely to-die-for good! And I’m going to attempt to make your rice krispies soon. So instead of only 4 ounces, you used 12 ounces of butter? Want to make sure I get it right!


Dorothy May 23, 2011 at 12:01 pm

No, not quite. Sorry I confused you. The recipe on my site is correct.

What I was referring to by saying “three times the butter” is the fact that the original recipe on the Rice Krispies box calls for 3 T butter, and this new recipe uses 8 T (1 stick), which is mathematically nearly three times the butter (if you were rounding to 9 in your head).

So, no, don’t use 12 ounces of butter or you will be swimming in it. 1 stick of butter (=4 ounces, = 8 T) is plenty!

Now go make ’em!


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