Schnucks Now Carries Salume Beddu's Locally Made Artisan Salumi

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Devotees of Salume Beddu's (3467 Hampton Avenue; 314-353-3100) cured meats have known for years the glories that reside within the humble walls of its south St. Louis location. Now the masses can join the salami soirée.

See also:
- Chef's Choice profile of Salume Beddu's Mark Sanfilippo
- "Grand Salami!" Ian Froeb's review of Salume Beddu
- Jennifer Silverberg's Salume Beddu slideshow

The locally made artisan salumi is now available at a number of Schnucks stores for shoppers' antipasto-ing pleasure.

The Des Peres Schnucks first offered Salumi Beddu's products back in July. In a press release announcing the momentous (to Gut Check) event, Schnucks cheese expert Charlie Scotino (yes, that's his real title) was quoted as saying, "This unique partnership between the two family-owned companies means Des Peres Schnucks customers can now enjoy the products of one of the nation's top quality salumerias, a perfect complement to the store's cheese room."

(The Des Peres Schnucks does indeed have a cheese room, but when Gut Check hears "cheese room," we get visions of a room filled floor to ceiling with cheese. So much cheese that it's difficult to walk around. So much cheese that it oozes out of crevices in the walls. We digress.)

Recently Gut Check encountered Salume Beddu products in Schnuckses closer to, um, St. Louis.

A sighting of packaged six-ounce Calabrese and Veneto salumi at the Webster Groves Schnucks (8650 Big Bend Boulevard; 314-961-0555) off Interstate 44 at Elm Avenue and at the Schnucks in Richmond Heights (6600 Clayton Road; 314-644-0510) inspired us to put in a few calls, to Schnucks and Salume Beddu HQ.

Schnucks spokesman Paul Simon says the Des Peres store and the location at Clayton Road and Lindbergh Boulevard (10275 Clayton Road, Ladue; 314-991-0510) are the only two that carry a full range of Salume Beddu products -- for now. He adds that Salume Beddu's staff has trained employees in the deli sections of those stores in the intricacies of slicing the artisan meats.

Ben Poremba, a partner in Salume Beddu, says the business has had to hire more employees, buy more equipment and acquire more meat to cover increased demand. No plans yet, though, to to branch out to other grocery chains in town.

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