Award Winning Meats
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- Salami 6 products
- Specialty 4 products
- Gifts & Bundles 1 products
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Salami (Uncured) 4 pack Variety
- Regular price
- From $54.95
- Regular price
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$80.00 - Sale price
- From $54.95
- Unit price
- per
Sold Out
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Tartufo Salami Uncured (Black Truffle Salami)
- Regular price
- $19.95
- Regular price
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$24.95 - Sale price
- $19.95
- Unit price
- per
Sold Out
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Soppressata (Uncured) Calabrian Chili Pepper Salami
- Regular price
- From $14.95
- Regular price
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$19.95 - Sale price
- From $14.95
- Unit price
- per
Sold Out
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Spanish Chorizo (Uncured)
- Regular price
- From $14.95
- Regular price
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$19.95 - Sale price
- From $14.95
- Unit price
- per
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Barolo Salami (Uncured)
- Regular price
- From $14.95
- Regular price
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$19.95 - Sale price
- From $14.95
- Unit price
- per
Sold Out
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Finocchiona Salami (Uncured)
- Regular price
- From $54.95
- Regular price
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$80.00 - Sale price
- From $54.95
- Unit price
- per
Sold Out
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'Nduja
- Regular price
- From $14.95
- Regular price
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$19.95 - Sale price
- From $14.95
- Unit price
- per
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Wagyu Beef Bresaola
- Regular price
- From $14.95
- Regular price
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$19.95 - Sale price
- From $14.95
- Unit price
- per
Sold Out
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Cured Duck Breast
- Regular price
- $59.95
- Regular price
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$69.95 - Sale price
- $59.95
- Unit price
- per
Sold Out
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Heritage Coppa (Unsliced)
- Regular price
- $69.95
- Regular price
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$79.95 - Sale price
- $69.95
- Unit price
- per
Sold Out
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Salami (Uncured) 4 pack Variety
- Regular price
- From $54.95
- Regular price
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$80.00 - Sale price
- From $54.95
- Unit price
- per
Sold Out
Meet Chef Greg, The man behind Salumi Chicago
Award winning 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. Utilizing superior quality spices, meats and curing methods rooted in the old world, Salumi Chicago uniquely brings another level of Italian quality meats to the US.
What is Salumi?
Salumi is the Italian term for deli meats and loosely means “cold cuts." However, any form of cured meats can be considered salumi, even hot dogs! Oftentimes people will confuse the term salumi for salami.
What is the difference between salumi and salami?
Salame (singular for salami) is a fermented and dried sausage. We specialize in creating several different varieties of salami. Salami is a type of salumi, but there are many other forms of salumi.
Featured product
Wagyu Beef Bresaola
- Regular price
- $49.95
- Regular price
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$59.95 - Sale price
- $49.95
- Unit price
- per
*2019 Charcuterie Masters Gold and Silver Awards
Air-dried Wagyu Beef. Aged for a minimum of 110 days. Slowly processed and cured by hand.
Gluten free | Keto friendly | Nut free
Gluten free | Keto friendly | Nut free
100% Vegetarian Fed | No antibiotics ever
No added Sugar
Ingredients: Wagyu beef, Sicilian Sea Salt, Red wine, Sodium Nitrite and Nitrate
Ingredients: Wagyu beef, Sicilian Sea Salt, Red wine, Sodium Nitrite and Nitrate
Packs are 22 slices and 2 oz | Whole Bresaola is 1 lb
Nice Things People Are Saying About Us
MEET GREG, MASTER SALUMIERE
Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, to train under the best salumiere in the world.
Discovering the protected secrets of Italian Salumi and utilizing superior quality spices, meats, and curing methods rooted in the old world. Greg has been uniquely bringing another level of Italian quality meats to the US and making them available for you to enjoy from the comfort of your own home.
How to Slice our Bresaola:
Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, to train under the best salumiere in the world.
Discovering the protected secrets of Italian Salumi and utilizing superior quality spices, meats, and curing methods rooted in the old world. Greg has been uniquely bringing another level of Italian quality meats to the US and making them available for you to enjoy from the comfort of your own home.
How to Slice our Bresaola:
Slit and peel casing as you would with a salami. Slice Bresaola as thin as possible. This will ensure a soft and buttery profile. We highly recommend using a deli slicer to slice our Bresaola. We do not recommend using a mandolin, it will not work.
If you purchased our pre-sliced Bresaola, carefully peel around the edges and work your way to the center until it is fully separated. It may be difficult to separate each layer of Bresaola, but trust us, it is worth it.
How to Serve our Bresaola:
Serve on a salumi or charcuterie board with your favorite cheese and bread. You may also substitute our Bresaola into any prosciutto recipe. Bresaola also goes great on sandwiches.
How to Store Leftover Bresaola:
A vacuum sealer would be the best way to store our Bresaola. If you do not have a vacuum sealer, you can wrap it tightly with plastic wrap.
Pro-tip: take a paper towel, spray it with white wine, wrap the Bresaola in the paper towel, and then rewrap the Bresaola in plastic wrap or a vacuum pouch. This will help to keep the Bresaola fresh.
Pro-tip: take a paper towel, spray it with white wine, wrap the Bresaola in the paper towel, and then rewrap the Bresaola in plastic wrap or a vacuum pouch. This will help to keep the Bresaola fresh.