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Every Friday Il Mondo Vecchio hosts “Loading Dock Fridays”. From 2:30 – 6:30 p.m. Mark DeNittis, chef, owner and culinary school instructor, opens his doors and allows the general public, local chefs, and salumi lovers into his facility for tours and tastings. While you can find IMV salumi at several restaurants in Denver – at Vesta Dipping Grill and the Village Cork – the only other source for home cooks is to order online from Mondo Foods. This is your chance to experience first hand the small-batch cured meats crafted with old world techniques.

Il Mondo Vecchio is the only salumi producer in Colorado that has a FDA approved and inspected facility for curing meats. In fact an inspector is on site every day they are in operation – he even has his own reserved parking spot out front. What you really need to know though is that Il Mondo Vecchio offers true regional artisanal cured meats, without nitrates or nitrites. Mark is very proud to produce his award winning salumi, made using longtime family recipes. “Food is important to us, important to you and important to the people raising and rearing the food we consume.”

Hang out with the IMV team, Mark, Gennaro and Adam as you taste and sample the IMV line as well as new products under development. The pork guancie baciate and the duck breast prosciuttini are two of my favorites. Geek out on salumi and pick up “da goods” for your tailgate, Halloween, cocktail or dinner party you have planned for the weekend. While you are there check out IMV’s class schedule. Mark is teaching a Tur-duk-en class, just in time for Thanksgiving.

This Friday’s small batch salumi includes: Felino di cinghiale con porcini (wild boar Felino style) and Charolais sirloin tip bresaola.

Il Mondo Vecchio – 1174 South Cherokee St., “Denvah”. 303- 744-MEAT.