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Since 2008 Salume Beddu has produced cured meats on par with the nation's top artisans of the craft. Now, you can order lunch at its Hampton Avenue shop, and the menu, though small, is extraordinary. Sandwiches spotlight the store's products - speck paired with fontina and preserved lemons, say, or the "Beast in a Box," featuring the terrific fiama sausage. Daily specials can be sublime, like the pork ribs rubbed with ras-al-hanout, a Moroccan spice blend, steamed for three to four hours and then charred to finish. All in all, an absolute can't-miss.
If you've always had dreams of being a butcher and curing your own meats like a badass hipster, but you didn't quite know where to start, Salume Beddu has got you covered. Artisan meat curer and del... More »
Gut Check loves us a day at the ballpark. And Gut Check loves us some ballpark food. Nachos? Bratwurst? Soft pretzels? Pretty much anything shellacked with orange cheese product? Yes, please. We ain't... More »
Salume Beddu (3467 Hampton Avenue; 314-353-3100) needs your help! The artisan cured meat company and deli has been nominated for Entrepreneur of the Year from Slow Money, an organization dedicated t... More »
St. Louis' neighborhoods are gems in their own right: full of history, great people and, as far as Gut Check is concerned, fantastic food. Each week we'll take you into a specific neighborhood and poi... More »
Gut Check tells you what's new and tasty at our favorite restaurants. "It's a sausage-heavy weekend," says Cary Exler, co-owner of the acclaimed south city salumeria and lunch spot Salume Beddu (3467... More »
If you want to make a great sandwich, it helps to use the "best salumi in the country." That's not our call, by the way (though we're inclined to agree). In 2011, the notoriously difficult-to-please Forbes food writer Larry Olmsted declared that Salume Beddu is "making products to rival the best of Europe." The precise selection of sandwiches available during Salume Beddu's lunch service (11 a.m.-3 p.m. Tuesday through Friday and 11 a.m.-4 p.m. Saturday) depends on which salumi are ready,... More »
If you can't pinpoint the secret to Salume Beddu's pork ribs, an occasional special on the lunch menu of south city's acclaimed salumeria, don't fret. The preparation of the ribs begins with a dry rub containing no fewer than twenty ingredients, including nutmeg, cardamom, cloves and rose petals. The rub is a Moroccan blend called ras-el-hanout, and the ribs cure in it for several days before being steamed at a low temperature for three to four hours and then briefly charred to order. The... More »
Mark Sanfilippo is quite the specimen, but that wasn't the only reason it was always hard to pass his stand at the Tower Grove Farmers' Market. It was also the taste of his coppa romana, the aroma of his guanciale and the snow-white loveliness of his pancetta that not only compelled you to fling money at him on the spot, but then had you pining until the weekly market reopened and you could see him again. Now that Sanfilippo's cured-meat business, Salume Beddu, has grown large enough to... More »
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