Salumiere Greg Laketek trained in Italy under the famous Massimo Spigaroli only to keep to his Italian roots and the Salumi traditions. Using old world Italian traditions and recipes gives Salumi Chicago a unique niche to the American Salumi and charcuterie industry. Salumi Chicago prides themselves on the quality of their ingredients, casings, procedures, and especially the quality of our meat.
Salumi Chicago is the only salumi manufacturer in the US that does not use sugar or dextrose in any of its recipes.
Fun Fact: Chef Greg's grandfather was a butcher in Chicago in the 1960s!
