A tradition of curing meats has been passed down through generations of Anthony Pedonesi’s family. “I embarked on this journey alongside my father. Together, we would meticulously butcher, grind, mix, stuff, and cure our own salami,” Dan says. “This ancient art of preservation, originating from the ancestral roots of my great-grandfather, who journeyed from Rome, has been faithfully carried on by successive generations.” “Now, I find myself embracing this legacy, imparting the wisdom of this craft to my two young sons, ensuring that the flame of tradition continues to burn brightly,” he adds. Q: Why did you decide to create your business? A: The weekends held a special place in my heart as they provided an opportunity to bond with my eldest son. It didn't take long for me to realize that the connection we shared and the legacy of our ancestors meant far more to me than any monetary pursuit. I made the decision to leave my job and dive into the world of curing meats. Q: What sets you apart as a charcutier? A: From the beginning, we prioritize every facet of production, from meticulous upbringing of our livestock to the precise selection of ingredients. We adhere to a deliberate and unhurried approach, forgoing shortcuts and embracing the essence of the Italian term from which our name derives - "Adagio," meaning slowly. Thus, we ensure our end products not only boast exceptional flavor but also exemplify a healthier, more sustainable alternative. Q: Can you share why you own your own farm? A: Early on, we were driven by two essential objectives: to create cured meats of unparalleled taste and to ensure their inherent healthiness. We were resolutely determined not to associate our names with anything we would hesitate to feed to our own children. We recognized our local climate possessed ideal conditions to replicate the beginnings of the world's finest cured meats. To achieve this, we identified three critical factors demanding our unwavering control: the animals' diet, their lifestyle, and their age at the time of harvest. Despite exhaustive efforts, we were unable to locate a farm capable of raising animals to our exacting specifications at the necessary volume. Thus, we became hog farmers. Presently, we not only raise our own hogs, but have also established certified partner farms throughout Texas that adhere to our precise specifications. Q: What do you like to do when you’re not working? A: The allure of exploring customs and narratives within various ethnic backgrounds has perpetually interested me. In particular, I find great joy in embarking on culinary adventures as a means of traversing new territories. When not working, and sometimes when I am, I find myself either traveling or planning to travel. These travels offer me and my family the opportunity to witness and embrace the wonders of places vastly dissimilar from our everyday lives. Through the medium of food, we unlock the gateway to understanding and appreciating the human experiences that exist around the globe. Adagio Salumi can be found on weekends at many farmers’ markets. The best way to purchase products is online at www.adagiosalumi.com. Use promo code: BOAL2023 for 20% off an online order. If you purchase a Cure Box, every month you’ll receive a selection of salami. Questions? Email:
[email protected].
