Eleanor Friedman | Female Butcher and Co-owner of La Salumina |

Eleanor Friedman | Female Butcher and Co-owner of La Salumina |

• Eleanor Friedman was apprenticing as a butcher and norcino (salumi producer), and her husband Gianpiero Pepe was running a local restaurant in Italy. 
• Gianpiero and Eleanor moved to New York to be closer to Eleanor’s family. 

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Eleanor Friedman packed up and headed off to a farm in rural Tuscany. Having recently renounced vegetarianism, she set out to reconcile herself to the reality of meat-eating.She was on this quest to know all of the processes along the food chain—to have some ownership over what she was eating.

01:10 – About Eleanor Friedman & her journey.

• Eleanor Friedman was apprenticing as a butcher and nocino (salumi producer), and her husband Gianpiero Pepe was running a local restaurant in Italy. 
• Gianpiero and Eleanor moved to New York to be closer to Eleanor’s family. 
• Their dream was to open a small salumeria in the Italo-Tuscan style to use the techniques learned in Italy while honoring their home in the Northeast by sourcing local pasture-raised pigs. 
• After an extensive search for the right place for their salumeria, Eleanor and Gianpiero found the perfect location in Hurleyville, NY, a hamlet in the Catskills that allows them to be closer to the farmers they work with.

04:00- What do you mean by Animal welfare?

• We source our animals exclusively from farms that we trust. What this means for us is that the farms let their animals be animals.
• It is essential to us that animals live outdoors and can run around; they have the opportunity to forage for food, in addition to any feed, whey, milk, cream, or vegetable scraps the farmers give them.
• In addition to caring for animals appropriately, all of the farms we work with are committed to responsible land stewardship, striving to respect and better the land they work on.

 18:31- What is Tuscan Salumi?

• Salumi, not to be confused with salami, is the Italian word for charcuterie.
• Salumi includes raw, cooked and cured meats (in our case, pork). Examples include sausage, pancetta, capocollo, salame, prosciutto, and cotechino.
• Salami in Tuscany is made with spiced, salted pork and cubes of pork fat, forced into a large casing and aged for several months. 
• Tuscan salami made with pork meat, well amalgamated with diced pork fat and flavorings, with a delicate taste, is the traditional salami par excellence. 

RESOURCES:

Visit: https://www.lasaluminany.com/

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• Eleanor Friedman was apprenticing as a butcher and norcino (salumi producer), and her husband Gian Piero Pepe was running a local restaurant in Italy. 
• Gian Piero and Eleanor moved to New York to be closer to Eleanor’s family. 
• Their dream was to open a small salumeria in the Italo-Tuscan style to use the techniques learned in Italy while honouring their home in the Northeast by sourcing local pasture-raised pigs. 
• After an extensive search for the right place for their salumeria, Eleanor and Gian Piero found the perfect location in Harleysville, NY, a hamlet in the Catskills that allows them to be closer to the farmers they work with.