The Salumi Guillotine

The Salumi Guillotine

$69 $69
8 lb
L'Original Guillotine å Saucisson delivers deli-thin salumi slices just like the professionals. Imported from France by our friends at Journeyman Meat Co. - this  handcrafted beech wood with a cooking oil finish guillotine will take your charcuterie to the next level. 
  • Ergonomic handle
  • Stainless steel captive locking bolt
  • Scalloped blade "Esprit de Thiers" certified
  • Stainless steel safety rollbar
  • Non-slip feet

Shop our selection of Journeyman Meat Co. Salumi

Bay-Area-Business Handmade


Free shipping on orders $150+

Our butchery processes orders within two business days. You will receive an email when your order is out for delivery. 

Pick up is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at retail@creamcomeats.com. We're happy to accommodate other pickup times.

Subscription Orders: Your initial subscription order will ship within 2 business days. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.


ABOUT THE PRODUCER

Journeyman Meat Co.
Journeyman Meat Co.

Healdsburg, CA

Journeyman Meat Co. marries old-world charcuterie techniques with the bounty of Sonoma agriculture, at the only USDA-certified cured meat facility in wine country.

In a world where time is an increasingly precious resource, time remains a vital ingredient in Journeyman Meats’ exquisite small batch charcuterie and salumi. Vintner and salumist Pete Seghesio operates Sonoma County’s only USDA-certified cured meat facility, or salumificio, in Healdsburg. 

Journeyman produces charcuterie the old-world way, using proprietary cultures imported from Parma. Four Italian designed small-batch fermentation chambers and two aging rooms — one for salami and one for whole muscle curing — balance state of the art modern technology with time-tested Italian tradition. 

Pete maintains his aging rooms at the lowest temperatures and highest humidity in the industry. This allows natural fermentation promoting pH and enzymatic development without using additives like synthetic acids and industrial cultures or requiring excessive sugar to feed the bacteria. The process takes longer than most salumificio invest, and the difference is clear. Time leads to a more consistent, delicious, evenly cured, and all-around better product.


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