In this show, we are joined by Eleanor Friedman who runs La Salumina, a whole-animal salumi producer located in Hurleyville, with their husband, Gianpiero Pepe. Salumi is the Italian word for preserved and dried cured meats. In Italy, regional traditions and climatic conditions create endless varieties of these preserves. La Salumina specializes in Tuscan techniques but remains rooted in the Hudson Valley through their partnerships with local farms and site visits to ensure that the land, workers, and animals are treated with respect. Eleanor and Gianpiero do all butchery, curing, cooking, and aging by hand. Fermentation can, at times, play a crucial role in this work since it creates an environment where beneficial bacteria can thrive, instigates biochemical processes that are essential for preservation, and produces a kaleidoscope of flavor. Prosciutto. Coppa di Testa. Salsiccia. Finocchietta. Lonza. Individuals curious to try some of these salumi and more can find it in person at their shop, at specialty food retailers, or via shipping. The ancient craft of salumi was borne out of necessity and has been practiced for millenia but continues to evolve through the dedication and creativity of producers such as La Salumina.