"The quality of these hams and salami are absolutely world-class." – Robert Parker in Wine Advocate, Issue 227
"Had fabulous salumi and a cured leg of Mangalitsa - made by the charcuterie master [Tony Incontro] in #Napa" – @robertmparkerjr, July 6
"There are rare moments on your culinary journey when the familiar suddenly seems extraordinary and the standard for excellence suddenly shifts. I’ll never forget the moment I first tasted Tony’s Mangalitsa Coppa and Wagyu Beef Bresaola and immediately asked, 'Who makes this?' It is a privilege to work with masters of their craft and Tony's approach to charcuterie challenges the status quo with his passion, experience, and balanced respect for tradition and progress."
- Chef Philip Tessier - Bocuse d'Or 2015 Silver Medalist Competitor & 2017 Gold Medalist Coach
“Tony’s salumi begins with sourcing and utilizing the best raw ingredients that are available. The ingredients combined with his confidence, care, skill and patience, set the benchmark for what artisanal salumi should be. I strongly believe that his salumi would be at the top tier in terms of flavor, texture and quality were they to be commercially available.”
- Devin Knell Chef de Cuisine,
Thomas Keller Restaurant Group
California Michelin Food Guide and Wine Advocate Magazine exclusively invited Incontro Cured to provide salumi at the inaugural California Michelin star ceremony.
“After searching for a quality charcuterie artisan that met our quality criteria, we found Tony Incontro of INCONTRO CURED and have been incredibly pleased with the product we have been receiving. Even though Tony has decided to relocate to Nebraska, we want to continue receiving his exceptional products. That is how strongly we feel about his work. I whole-heartedly support INCONTRO CURED and hope to continue to do so in the coming years.”
- David Kinch, Executive Chef/Owner of 3-Michelin Star Restaurant Manresa
Published in 2014
Tony executed and provided 'European seam butchery' demonstration photography for The Mangalitsa Pig, Royalty Coming to America.
INCONTRO CURED is further featured in domestic and international food publications, including Plate Magazine, Sonoma Magazine, The Furrow, and L.A. CHEFs Column, Meat + Poultry.
5-time Medalist at the Good Food Awards. Top 3 in taste out of 2,000 entries. The Good Food Foundation, known internationally as an association which tastes, grades, and awards exceptional artisan products that honors social and environmental responsibility standards. Recognized by the Italian founded, SlowFood movement.