Salume Beddu

"The Best Salami in the US" - Forbes Magazine

Crafting what Forbes Magazine calls “The Best Salami in the Country,” Salume Beddu has put an American spin on traditional European-style cured meats and fresh sausages mixing the highest quality heritage Midwestern pork with centuries old European techniques. Founder and head salumiere Mark Sanfilippo cut his teeth (and the salumi) working with Mario Batali and Nancy Silverton before returning to his hometown of St. Louis to open Salume Beddu. Each salami is hand crafted with care and slow cured to produce traditional tastes with a New World twist. While it may take longer (Mark’s fond of saying “people make babies faster than we make soppressata,”) it’s very clear that the juice is worth the squeeze.

We're not the only ones who love them!

Called the "Best Salami in the Country" by Forbes Magazine, Salume Beddu has also been featured on the Food Network and the Cooking Channel and in St. Louis Magazine.

Salume Beddu

"The Best Salami in the US" - Forbes Magazine

Crafting what Forbes Magazine calls “The Best Salami in the Country,” Salume Beddu has put an American spin on traditional European-style cured meats and fresh sausages mixing the highest quality heritage Midwestern pork with centuries old European techniques. Founder and head salumiere Mark Sanfilippo cut his teeth (and the salumi) working with Mario Batali and Nancy Silverton before returning to his hometown of St. Louis to open Salume Beddu. Each salami is hand crafted with care and slow cured to produce traditional tastes with a New World twist. While it may take longer (Mark’s fond of saying “people make babies faster than we make soppressata,”) it’s very clear that the juice is worth the squeeze.

We're not the only ones who love them!

Called the "Best Salami in the Country" by Forbes Magazine, Salume Beddu has also been featured on the Food Network and the Cooking Channel and in St. Louis Magazine.