1 Soppressata (5.3oz)
1 Finocchiona (5.3oz)
1 Spanish Chorizo (5.3oz)
1 Barolo Salami (5.3oz)
Salumi Chicago Co-founder Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, seeking to train under the best salumiere in the world. By chance, he was able to directly learn the ins and outs of the protected secrets of Italian Salumi.
Salumi Chicago's pork comes from certified free to roam Duroc and Berkshires in Pennsylvania and Iowa. No antibiotics ever and 100% vegetarian fed.
Uncured is a term the USDA requires for meat that is cured using natural nitrates and nitrites. Salumi Chicago's salami is considered uncured, since we use organic celery powder instead of curing salt.