Fino in Fondo, or as you might hear whispered in the common vernacular, “Until the End.” Yes, we prepare salumi, but more than this, we are heralds of a forgotten time, bringers of a simple joy, and purveyors of a sweeter life. In a rich collision of worlds and culture, Fino in Fondo brings Italy to Oregon, planting itself in the famed Willamette Valley Wine Country.
It began in 2007, when Carmen Peirano and Eric Ferguson took over Nick’s Italian Café, with salumi becoming a menu mainstay. From the hills of Italy, the very heart of Umbria and generations of Norchia, Carmen and Eric’s discoveries for preparing salumi are time-tested. Of course, true-quality salumi only comes from champion hogs, so we have explored the Oregon countryside and decided on a heritage Berkshire Yorkshire, raised on a storied farm outside of Madris. Every one of these hogs is free range and raised antibiotic free. Using old world techniques of curing, we craft each piece by hand. Our salumi is then aged until ready, which in some cases can take up to 18 months.
Our passion for salumi and dedication to uphold tradition are put into each Fino In Fondo product so that every bite is a taste of Italy—so that every bite is its own miniature moment of glory.
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