Mark DeNittis responds to lengthy letter inquiring about the closing of Il Mondo Vecchio

Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Last week, I posted a letter from Christian Spinello, a guy who lives in Lyons and cures his own salumi at home. His missive, which is lengthy, inquisitive and pointed, was directed at Mark DeNittis, an owner of Il Mondo Vecchio, the artisan salumeria and manufacturing plant that he started three years ago and is now closing due to circumstances that involve the USDA. Spinello, in particular, was curious to know why DeNittis was shuttering his plant, and DeNittis, who read Spinello's letter, has written his response, which you can read in its entirely on the following page. Will it satisfy Spinello -- and a few others who have posed similar queries -- or do questions still remain?

See also: - An open letter to Mark DeNittis: Why is Il Mondo Vecchio closing? - Exclusive: Il Mondo Vecchio will close at the end of the month, ceasing its salumi and sausage production

I hope this response to your well-versed, lengthy "Open Letter" finds you well.

I appreciate your opinions on salumi and my former business, Il Mondo Vecchio. I have always produced what I like to call "Old World" recipes that have been handed down in my family for generations. I have also created recipes that I find to make a tasty product that have a unique flavor and texture, using the same simple methods. I believe these recipes and techniques set our product apart from all other salumi available. I have deduced that I cannot continue to produce a similar salumi following the current regulations of the USDA, so the choice to follow whatever recipe we choose is just that: our choice.

While I understand that there are other options to produce a different product, this would no longer be the same Il Mondo Vecchio salumi that I am very proud to have created by hand and to serve to IMV's loyal customers. I find these options will compromise the quality and integrity of the product.

Every stick of salumi I have ever sold has been crafted using every safety step possible to ensure a wholesome product under daily inspection of the USDA. I have worked very closely and openly and honestly with them long before I set up my meat grinder, and I plan to continue my respectful relationship with them in my future endeavors.

I have never been dishonest about my business or the ingredients in my products. The USDA carefully regulates them to ensure that every product contains exactly what the product is and the label ingredients claim.

I am very grateful for the years that Il Mondo Vecchio has had, and for the opportunity to share a product that I am very proud of. I am so thankful to every person who has supported us as a small Colorado business.

I am always available to discuss salumi and techniques with you. Salumi is, of course, one of my favorite topics.


Mark M. DeNittis

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.