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.
Choose between approximately 1.5 lbs to approximately 3 lbs of Soppressata Siciliano
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
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Corporate Gift Orders
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