Lindenwood Park’s Artisan Salumeria is Salume Beddu
St. Louis, MO/April 14, 2017 (STLRestaurant.News) — What is a salumeria? Quite simply, it’s where they make salumi, Italian style hand-crafted, salted and dry-cured meats. Salami, guanciale, lardo, and prosciutto are all types of Salumi. And where do they make the best Salumi in St. Louis? That would be in a small artisan meat and sandwich shop in Lindenwood Park. Salume Beddu opened at 3467 Hampton Ave. in 2010. The name is Sicilian for “beautiful meat,” and Salume Beddu lives up to its name. After just a year in business, Forbes Magazine even declared that Salume Beddu’s Mark Sanfilippo makes “the best salami in America.” Lucky for us, they may be right!
From the start Sanfilippo and then partner Ben Poremba (Nixta, Olio, Elaia, and Parigi) wanted to create the finest salumi available. They made it their business to use only the highest quality heritage Midwestern pork and the freshest spices they can get. To that end, they’ve strived to forge lasting partnerships with farmers who are as passionate about quality as they are. Salume Beddu’s balance of old school methodology with continual innovation lets them deliver their “beautiful meats” that are uniquely flavorful. It’s a tradition that continues at Salume Beddu today, even extending to the 8,000-square-foot production facility Sanfilippo opened last year in Olivette. Keeping up with demand at the Lindenwood Park storefront has been a challenge since it first opened, so the extra capacity means they can carry more of their specialty salumi regularly.
Fortunately for hungry southside diners, you can have those lovely cured meats made into a sandwich at the Hampton Avenue shop, because Salume Beddu does lunch too! The small menu features sandwich creates that are nothing short of extraordinary—because they’re made with the store’s expertly crafted products. Take the the Beddu Muffaletta for instance (only don’t take mine!) It’s an Italian take on the Cajun classic that combines genoa, cotto, calabrese, provolone and house-made olive salad. Looking for something simple? Try the speck with gruyere and preserved lemons. It’s simply amazing.
It would be hard to imagine a visit to Salume Beddu that doesn’t include sampling Mark Sanfilippo’s amazing cured meats, but there are some terrific menu options for vegetarians too. One such gem, a great Lenten go-to, is the Roasted Veggie sandwich made with balsamic-marinated roasted red peppers, mozzarella, and radicchio. The Caprese Panino is another satisfying combination—fresh mozzarella, basil, lemon aioli, blistered cherry tomatoes, and an oven dried Roma relish all pressed on light and mild bread from Union Loafers (1629 Tower Grove Ave. in Botanical Heights).
In 2013 Mark Sanfilippo talked about the philosophy and work that went into building his business at the 4th Annual Slow Money National Gathering in Boulder, Colorado. Slow Money is an emerging network of investors, donors, and farmers focused on investing in local food systems as a means to “fixing our economy and our culture from the ground up.”
Salume Beddu is slicing to order Tuesday — Saturday from 11:00 a.m. to 6:00 p.m. and serving lunch Tuesday — Friday from 11:00 a.m. to 3:00 p.m. On Saturdays from 11:00 a.m. to 4:00 p.m. they offer traditional Italian specialties. You are always welcome to bring your own bottle of wine, beer, or spirits to enjoy with your meal. Besides the amazing meats and cheeses, the shop also has a retail section offering imported pastas, legumes, grains, condiments, and sweets. Their artisan products are also available in some local restaurants and select grocers and in their online store. They can be shipped nationwide.
Recently Salume Beddu has teamed up with Dabble St. Louis to offer classes called “Let’s Go Whole Hog: Butchery Basics with Salume Beddu.” The next one is coming up April 21st. Tickets for the two-hour session are $40 per person, and are led by Mark Sanfilippo, head Salumiere and porcine master. Using a Berkshire hog from Cope Grass Farm in Truxton, MO, Sanfilippo will demystify whole hog butchery and offer suggestions on how you might use each cut. The event is BYOB, but small cured meat platters will be available to enjoy. Seating is limited. Tickets are available at the Dabble STL website: https://dabble.co/st-louis/butchery/classes/let-s-go-whole-hog-butchery-basics-and-farmer-fundraiser-with-salume-beddu
Owner: Mark Sanfilippo
Production Manager: Cary Exler
3467 Hampton Ave.
St. Louis, MO 63139
Phone: (314) 353-3100