Derrick Summerall, the chef behind Summerall Salume, has never been a strict traditionalist. It was an upbringing in Lexington, NC and his studies in the art of butchering in Tuscany that lead Chef Derrick to discover the glorious marriage of traditional Italian cured meats and bold American barbecue. The salumi process is monitored from the feed for local heirloom pigs to the quality of air in the drying facilities resulting in a world-class product.
