On Friday i went out to Mechanicsville to visit the Olli production facility. Olli started out right here in Richmond, making small batches of artisanal salame, and now provides the same high quality product to the entire country. Their facility is a well oiled machine, pumping out 10 different varieties of salame, including chorizo, wild boar, calabrese, and pepperoni. They also offer 100% organic salame, as well as whole cured meats like coppa and prosciutto. Olli uses 160-year-old family recipes passed down over four generations to their founder Oliviero Colmignoli. All of the pork used in their salame come from pigs raised on family owned sustainable farms. You can taste the love put into each variety, and believe me, i did plenty of tasting. I have had the chance to visit multiple meat production facilities, and as you can imagine, most of them don't smell as wonderful as their finished product. At Olli Salumeria though, that is not the case. When you walk in you smell spices. You smell hot chorizo that has been curing for 5 weeks. I got to see (smell and taste) why Olli is not just another salame producer, and why they are growing faster every day. You can find Olli's Wild Boar and Toscano varieties at Little House right now. Please let us know what your favorite is or which variety you'd like to see in the shop!