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"A Chicago charcuterie maker known for bold, chef‑quality cured meats: its ’nduja—a cured-pork and Calabrian‑chile spread—is valued for adding funky, salty depth to sauces, mac and cheese, and many other dishes, while its beef bresaola is hand-cured and aged for 110 days and works well on charcuterie boards. Its products are used by top local chefs, including Grant Achatz of Alinea." - Ariel Kanter
Chef-quality cured meats: salami, 'nduja, prosciutto, bresaola
4725 S Talman Ave #2, Chicago, IL 60632 Get directions