We are a retail style all in house cured salumeria that focuses on whole animal butchery & total utilization of locally sourced heritage breed animals. Our motto is “Colorado Cured” and we intend on showcasing the animals in our in house curing program to provide to our customers such products as bison pastrami, lamb prosciutto, duck mortadella, bison-pork summer sausage, and endless varieties of whole muscle, dry cured, and fermented salumi. We also have a deli side to our business that features these artisan products in our delicious sandwiches, soups, and salads. These are available for dine in or carry out.


Chef Miner has been a chef in Colorado for over 20 years now. He honed his skills over the years at The Denver Country Club, The Oxford Hotel, and a variety of catering companies. Currently Chef Miner is immersed in Il Porcellino Salumi, his new deli and salumeria in the Berkeley neighborhood. After planning the business for 3 years, he and his business partner, Brian Albano, opened the doors last October. He is very passionate about sourcing almost everything the salumeria uses from within the State of Colorado. From heritage breed hogs, Wagyu beef, pasture raised lamb and bison – which are used to create their house cured salumi, as well as making products such as Bison Braeseola, Lamb Prosciutto, Chorizo, Pates, Sopprasetta, and Nduja. Il Porcellino Salumi makes everything besides the bread for their sandwiches from scratch. Picture a house made bison pastrami Reuben sandwich, an Italian style “Hoggie” sandwich with house made ham, pepperoni, and Genoa salami piled high with arugula, tomatoes, aioli, and red wine vinaigrette, as well as seasonal soups and salads.

Chef Miners wife, Elizabeth, is the 2014 Colorado Teacher of the year. They have 2 boys Alexander, 5, and Preston, 2, and they strive to teach them the importance of knowing where their food comes from by visiting the farms and ranches where food is sourced for Il Porcellino Salumi.