Salt and Twine Bacon Bourbon Chub

Salt & Twine salamis began in 2015 in the kitchen of an award‑winning deli just outside Boston, where the owner wanted to share the Old‑World craft of charcuterie with friends and family. This small‑batch kitchen quickly grew into New England Charcuterie, the first small‑batch salumeria in the region, known for handcrafting premium cured meats with unique, eclectic flavors.

The brand’s name comes from the curing and packaging process of meats, a nod to centuries of charcuterie tradition. From the start, Salt & Twine blended heritage techniques with innovative flavor pairings—such as bacon & bourbon, mezcal & salted lime, and uncured pepperoni—offering a bold twist on traditional salami.

In 2024, the Parmacotto Group acquired New England Charcuterie and rebranded it as Salt & Twine, aiming to expand into the U.S. market and appeal to younger consumers like Gen Z. The acquisition was part of Parmacotto’s strategy to bring Italian culinary excellence to American consumers while introducing flavored salami as a new category—unapologetically bold and unbound by traditional heritage profiles.

Today, Salt & Twine is positioned as “The First Flavored Salami Brand for Food Lovers”, encouraging salami to be used creatively in tacos, sliders, and even as a pairing for cocktails. The brand continues to emphasize quality, patience, and minimal ingredients, aging meats to develop complex flavors while keeping production small‑batch and artisanal.

In short, Salt & Twine’s story is about reviving and reinventing salami—honoring its roots while embracing modern, adventurous tastes.