According to family legend, the Creminellis have been producing artisan cured meats since the 1600s. Cristiano Creminelli grew up helping his father in his salumificio at the foot of the Italian Alps, and by 2000 was asked by the Istituto Alberghiero di Trivero to instruct students in the art of salame making. In 2006 the salumificio was the first meat producer in the province to receive the Artisanal Excellence Award, bestowed by the Piedmont region and the Slow Food organization. Creminelli brought his talents to the United States, and Creminelli Fine Meats started production here in June 2007.
Creminelli only uses all natural and organic ingredients, and heritage meats that are humanely raised without antibiotics. They source locally whenever possible, and flavor and quality are of the utmost importance in all their salamis.