One of Italy's most iconic and traditional foods is entering a new chapter as California-based Olli Salumeria officially launched the first preservative-free salami in the North American market.
This week, Olli Salumeria announced its revolutionary new curing process and formula that eliminates all added nitrates and nitrites, producing salami that is effectively free of all preservatives without compromising taste or texture.
Most modern salami has added nitrates and nitrites, either as a synthetic or through natural sources such as cultured celery juice powders and sea salt. These additives stabilise the product during curing, making them safe for consumption.
Fueled by recent discoveries in food science, demand for clean-label products has risen dramatically, with consumers seeking minimally processed foods with simple, natural ingredients that are easy to understand.
"Salami making is steeped in tradition, and many of our products are based on my family recipes dating back over 170 years, yet we also strive to innovate and modernise the process," explained Olli Salumeria, President and Founder Oliviero Colmignoli.
"Our preservative-free formula is a breakthrough that produces a great-tasting salami that delivers what consumers want the most quality, clean-label products without compromising flavour."
Olli's revolutionary curing process eliminates nitrates or nitrites. Instead, it relies on a simplified salt cure combined with naturally occurring polyphenolic compounds, the same healthy compounds doctors recommend in moderate consumption of berries, dark chocolate and red wine.
"Our preservative-free formula is proprietary, but it effectively relies on antioxidants and basic salt to complete the curing process instead of using any nitrate additives," explained Enrico Porrino, Olli Salumeria's director of R&D and master salumiere.
Porrino continued that it was a health-conscious option that still produced the same complex flavour and sweeter, less acidic taste people associate with Olli Salami.
According to Mary Ellen Phipps, Registered Dietitian Nutritionist (RDN) and founder of Milk & Honey Nutrition, Olli's preservative-free formula represented a significant step forward in healthier salami, which was already a convenient, high-protein snack option.
"If you take preservatives out of the equation, traditional salami is a convenient, high-quality protein option that tastes delicious. It's a more nutrient-dense option than many other snacks in the supermarket and is made from simple whole ingredients," explained Phipps.
Olli's breakthrough process is a significant step in making salami a healthier snack and mealtime protein source.
Olli's new preservative-free formula debuts with the company's Olli Salamini and Olli Salamini and Curds Snacks, a new line of salami sticks that cater to the growing trend of high-protein snacks.
The company's new preservative-free process leverages emerging technology that requires a systematic approach to ensure quality and safety standards. Olli Salumeria will apply this technology to its other product lines, starting with all ten varieties of Olli Chubs and two new Preservative Free sliced salami varieties in 2023, to eventually expand this process to its entire product lineup, Olli Pre-sliced Salami, Olli Bulk Salami, Olli Snack Packs and Olli Antipasto Trays.
All other salami products in Olli's portfolio that have yet to receive the preservative-free formula are still cured through a process that utilises salt and alternative curing agents sourced from natural ingredients, maintaining the industry's highest safety and quality standards.
Colmignoli added that at Olli, simplicity was key. The company's slow curing preservative-free process has been extensively tested to ensure the industry's highest safety and quality standards. That difference was evident in the rich flavour of Olli's product.
