<b>SALUMI CHICAGO:</b> The New Standard of Salami in the United States.</br></br></br><b>OUR STORY:</b> 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 United States.</br></br></br><b>OUR PROCESS:</b> Have you ever had salami that tastes tangy and more like packaging than meat? With our salami, the meat is the star. By using premium heritage-bred pork and just the right amount of toasted, small batch spices, when you bite into our salami you taste the natural flavor of the meat.</br></br>Following the Old World tradition, our salami is fermented very slowly over 48 hours to bring out the natural flavors of the meat. After this, we age the salami in a varied climate of fluctuating temperatures and humidity for 30 days.</br></br>Our salami casings are a blend of silk, cotton, and collagen. These casings are more hygienic, more uniform, more breathable, and, most importantly, very easy to peel.</br></br></br><b>OUR SOPPRESSATA:</b> Easy-to-eat, diet friendly, and hand-made using the highest quality ingredients to give you that authentic salami taste you've been looking for. Made from Heritage-Bred Pork, and cured with Trapani Sicilian Sea Salt, Fresh Calabrian Chili Peppers, Telicherry Black Pepper, and Cleto Chiarli Lambrusco Red Wine.