Best Seller’s Gift Pack

The Salume Beddu Gift Pack includes three of Salume Beddu’s best-selling varieties all in a wonderful gift box-sure to brighten the day of any carnivore on your gift list!

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 working with Nancy Silverton at Pizzeria Mozza before returning to his hometown of St. Louis, Missouri, to open Salume Beddu in 2007. 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.

MORE DETAILS

This package includes 3 of Salume Beddu’s Best Seller Sausages

• Each sausage weighs approx. 6 oz.

Flavors Include

• Finocchiona simple and straightforward, our Tuscan style salami is flavored with toasted fennel, black pepper, garlic, and red wine.
• Calabrese our Calabrian style salami is spicy and bold flavored with dried chiles, smoked paprika, coriander, wine and garlic.
• Veneto a lean, Venetian style salami made with a host of Eastern spices including cinnamon, cardamom, ginger, black pepper, and more.

INSTRUCTIONS / STORAGE

• Salume Beddu ships Monday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Salami arrives ready to enjoy!
• Upon arrival, store salami in a cool dry place.
• Once removed from its packaging, salami will continue to age, becoming drier and harder with more intense flavors.
• After opening, wrap with plastic wrap and store in the refrigerator.

Note: Some salamis may be coated in a thin layer of white “mold”. This is a good thing! It’s added during the curing process to protect the salami from unsafe mold growth, to keep the salami from drying out, and to help mellow out the salami’s flavor. You’re welcome to remove the casing, but it’s completely safe to eat.