It’s the cleanest-eating cured meat on the marketplace. Free of added sugar, nitrates, hormones, and antibiotics, this truly all-natural charcuterie is crafted from heritage, free-roaming pork. Maker Greg Laketek learned his old-world methods by training under world class salumieres in Parma, Italy (the home of prosciutto). Salumi Chicago Artisan has since racked up multiple awards, for keto-friendly, paleo-friendly, nut-free and gluten-free links such as Barolo Salami, flavored with Trapani Sicilian sea salt, Telicherry black pepper and Barolo red wine, as well as Finocchiona Salami, featuring ground fennel pollen and Lambrusco, and uncured Soppressata, spiked with dried imported Calabrian chile peppers. To get the most out of your meat, slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.
Slice the salami at a 60° angle and the width of a peppercorn (a little thicker than you normally would with American salami), and store sliced portions covered, in the fridge.
Nutritional information coming soon!
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How We Ship
Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.
Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.