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 stabilize 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 modernize the process,” said Olli Salumeria President and Founder Oliviero Colmignoli. “Our preservative-free formula is a breakthrough that produces a great-tasting salami which delivers on what consumers want the most – quality, clean-label products without compromise to flavor.” 

Olli’s revolutionary curing process eliminates nitrates or nitrites and instead relies on a simplified salt cure in combination with naturally occurring polyphenolic compounds — the same healthy compounds that 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,” said Enrico Porrino, Olli Salumeria’s director of R&D and master salumiere. “It’s a health-conscious option that still produces the same complex flavor 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 represents a major step forward in healthier salami, which is 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 major step forward 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 methodical 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, with the goal of eventually expanding this process to its entire product lineup — Olli Pre-sliced Salami, Olli Bulk Salami, Olli Snack Packs and Olli Antipasto Trays.

Currently, all other salami products in Olli’s portfolio that have not yet received the preservative-free formula are still cured through a process that utilizes salt and alternative curing agents sourced from natural ingredients, which maintain the highest safety and quality standards in the industry.

“At Olli, we believe in simplicity. We make the world’s best-tasting salami through a combination of simple ingredients, simple processes and a lot of patience,” added Colmignoli. “Our slow curing preservative-free process has been extensively tested to ensure the highest safety and quality standards in the industry, and that difference is evident in the rich flavor of our product.”

For more information on Olli Salumeria’s preservative-free salami and other product details, visit http://www.olli.com/preservativefree.

Source: Olli Salumeria