Salume Beddu uses new world Heritage Pork and old world techniques to craft their salume. This cured pork belly is spiced carefully with nutmeg, cinnamon, black pepper, and garlic to create one of the finest cuts of cured meat you’re going to find anywhere.
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.
Each piece of pancetta weighs between 1/4 lb and 1/2 lb. Choose up to 5 pieces.
Instructions / Storage
Salami, much like cheese, is a living product. Once taken out of its packaging it will continue to age and become drier and harder, the flavors more intense. After opening, it is best to preserve the remainder in plastic wrap in your refrigerator.Download Storage and Prep Instructions
- Salume Beddu ships Monday-Thursday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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Corporate Gift Orders
You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.