Owner 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. With a stroke of a chance, he was able to directly learn the ins and outs of the protected secrets of Italian salumi. Utilizing spice combinations as well as fermentation and drying methods rooted in the old world, Salumi Chicago uniquely brings the highest quality salumi to the United States. Nationwide distribution by way of CPG and Foodservice. The only facility in the US that does not use any sugar or dextrose in its products. Free to Roam certified heritage breed pork. No antibiotics ever.