- June 22nd, 2016
- Comments Off on West Loop Salumi – Chicago Charcuterie
We can’t get enough of this new addition to our cooler. Have you had salami made in Chicago’s West Loop before? Didn’t think so!
Greg Laketek gave up his day job in consulting and opened West Loop Salumi in 2013, making it Illinois’ first USDA certified salumeria. His extensive training in Italian meat curing traditions served him well, since within just a year of opening, he already had clients like Grant Achatz of Alinea and Eataly NYC & Chicago. His products are of exceptional quality and have won many awards and accolades. Laketek himself has been listed on Forbes 30 under 30 as well as Zagat’s 30 under 30 “Rockstars redefining the industry.”
Try one of these 3 options for yourself:
Spanish Chorizo – talk about a flavor explosion. This one is seasoned with a blend of spanish smoked paprikas, garlic and pepper.
Barolo salame – if you like salami and wine, then you’ll love this one since it’s seasoned with Barolo wine. It’s melt in the mouth delicious.
Ciauscolo salame- this spreadable salame is made using lean shoulder, shank and lean belly then seasoned with vino cotto along with other spices. Spread it on crostini for a perfect appetizer. It has been named in lists of “1000 foods to eat before you die” so if that’s not enough of a reason to try it, we don’t know what is!
These cured meats are so excellent, we honestly just recommend enjoying them on their own but they will of course make a fantastic addition to a cheese plate. Pour yourself a glass of wine and enjoy!