Lowry Hill Provisions: Masterful Artisanal Salami

Making masterful artisanal salami is work of devotion. Lowry Hill Provisions, guided by chef-butcher Erik Sather, starts with small farms that raise heritage pigs without antibiotics or hormones. Hand trimmed whole muscles highlight the great flavor and texture of the pork. A slow, cool fermentation follows — days instead of hours — so flavor deepens without the sharp acidity you find with most other salami you find on the shelf. The salami then ages even longer, letting aromatics bloom. The result: a less acidic, less salty, flavorful salami with a wonderful texture.

Sather’s path feels fated, in the best of ways. Raised on a hog farm 90 minutes from Minneapolis, Sather studied at Le Cordon Bleu before honing his craft at high-profile Minneapolis restaurants where he excelled in breaking down the animals into premium cuts of meat. In 2016, he opened Lowry Hills Meats, a whole-animal butcher shop that doubled as a classroom and local pantry, elevating thick-cut steaks, fat-capped pork, and serving some of the city’s best burgers and breakfast sandwiches. Through the pandemic he gravitated toward old-world style salumeria and in 2023 pivoted Lowry Hills exclusively to Provisions. 

Enjoy this delicious salami on a charcuterie board, pair it with cheese, fold it into pasta or risotto, top a pizza, or tuck it into a sandwich. It’s softer texture make it suitable to enjoy cut think or thin, your choice. It’s also naturally shelf stable, making it easy to pack along for a picnic or hike. Once you’ve opened it, keep it in the fridge and it’ll hold for three months.  

We carry four of his distinctive flavors: