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Salumi Chicago

Chicago, IL

Uncured Keto Salami Bundle (4-Pack)

Regular price
$50.00
Regular price
Sale price
$50.00
Pack Size

INGREDIENTS:

Finocchiona: Pork, Red Wine, Salt, Fennel, Less Than 1% Of The Following: Celery Powder, Black Pepper, Fennel Pollen, Lactic Starter Culture
Barolo: Pork, red wine, salt, black pepper, celery powder, lactic acid starter culter, inedible casing
Soppressata: Pork, Red Wine, Salt, Calabrian Chili Peppers, Less Than 1% Of The Following: Black Pepper, Celery Powder, Lactic Starter Culture
Spanish Chorizo: Pork, Red Wine, Salt, Smoked Paprika, Less Than 1% Of The Following: Celery Powder, Black Pepper, Oregano, Lactic Starter Culture

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About:

These salami are comprised of heritage breed free to roam pork, Trapani Sicilian Sea Salt, red wine, Telicherry Black Pepper and fresh hand toasted spices

Finocchiona-Toasted Fennel Pollen

Barolo- Toasted Black Pepper and Barolo red wine

Soppressata- Fresh and Toasted Calabrian Peppers

Spanish Chorizo- Toasted Spanish Paprikas

How to Enjoy:

Slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.

Slice the salami at a 60Β° angle and the width of a peppercorn. (We recommend slicing our salami a little thicker than you normally would with American salami)

Add to charcuterie board, chopped in a salad, sandwich, or to any dish as a protein additive.

Pack Sizes:

Four, 5.3 oz salami

More About Salumi Chicago:

@salumichicago

MEET THE MAKER

Salumi Chicago

Chicago, IL

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!