Soppressata Siciliano

Salume Beddu ships its famous soppressata Siciliano nationwide on Goldbelly! Salume Beddu uses new world Heritage Pork and old world techniques to craft their salume. This Sopporessata Siciliano is a large rustic salami slow aged no less than 90 days with red chile, garlic, toasted fennel, and red wine.

Crafting what Forbes Magazine calls “The Best Salami in the Country,” Salume Beddu has put an American spin on traditional European-style cured meats and fresh sausages, mixing the highest quality Heritage Midwestern pork with centuries-old European techniques. Founder and head salumiere Mark Sanfilippo cut his teeth working with Nancy Silverton at Pizzeria Mozza before returning to his hometown of St. Louis, Missouri, to open Salume Beddu in 2007. Each salami is hand crafted with care and slow-cured to produce traditional tastes with a New World twist. While it may take longer (Mark’s fond of saying “people make babies faster than we make soppressata”), it’s very clear that the juice is worth the squeeze.