What are the opening hours?

Thursday 11am - 5pm Friday 11am - 6pm Saturday 11am - 6pm Sunday 11am - 5pm

La Salumina

Small batch Italian style salumi made in New York. We source our animals from small farmers that we

05/28/2026

This doesn’t happen often but we have a new kid on the block. Pre-sliced coppa packs are here!

05/25/2026

A little holiday weekend fun informational video. We made this to give constructive feedback to the farms we work with, but then realized some of you might also like to learn about the differences in pork firmness and its implications.

Both of these pigs were raised beautifully on pasture, although they are different breeds and had different feed programs.

We are always working with the farmers we purchase from to help them ( and us ) achieve the best possible product.

05/18/2026

Just a simple salumi snack board for your viewing pleasure.

05/11/2026

Now that’s a belly ( well half from one side of the pig —does that mean it’s a quarter). This one is from/for . Eleanor is present for scale and also so that you can admire how her hairnet is sitting on her hat.

05/07/2026

It’s that time again!

We are looking to take next steps and build a solid team.

Responsibilities for both production lead & assistant jobs include ( but are not limited to):
-butchering
-salumi making
-salumi maintenance
-packaging
-cleaning
-also must be able to lift 75lbs

Experience required for production lead (including haccp training), experience preferred for production assistant.

Pay DOE and availability —but there is family meal for all, many perks, PTO for full time employees.

Please note we are in the Catskills— must be here or willing to relocate.

05/04/2026

This time last week we took a little field trip to visit and Eaglebridge Custom Cutting & smokehouse ( the slaughterhouse we use).

Not only a fun day to be out in the sun ( in the case of the farms) and ogle equipment that we are about to purchase for ourselves ( at Eaglebridge). But we got to be super dorks — talk feed programs, breeding stock, minimizing waste, pasture rotation.

And the truly best part was getting to share the other side of the further processing equation with my main processing assistant who had his first trip to a working farm that day ( something I only learned after).

What a day. Now back to the usual programming.

04/23/2026

Spalla. Prosciutto’s ’little sister.’ Cured from the shoulder instead of the leg. She is melt in the mouth tender. This one is about a year old.

04/05/2026

Back to our usual programming! CO-PACK alert!!

While we are busy bees making salumi ( and salami ) for ourselves and our wholesale business we love nothing more than processing for small farms.

So if you are a farmer in the Northeast who raises pigs, cares about pasture rotation and management, is a dork about feed programs and is looking for your pork to take the salami journey please reach out— we have limited co-pack slots so it’s first come first served. Email us at [email protected].

03/26/2026

Turns out we made a few prosciutto 3+ years ago. Cracked into this one that was hung up 12.8.22 today from — worth waiting the almost 40 months.

Address

210 Main Street
Hurleyville, NY
12747

Opening Hours

Thursday	11am - 5pm
Friday	11am - 6pm
Saturday	11am - 6pm
Sunday	11am - 5pm

Website

https://www.lasaluminany.com/

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