Mark Sanfilippo opened Salume Beddu in the spring of 2008, with a vision of creating the finest Italian Salumi and Fresh Salsiccia. Salume Beddu has been a dream of Mark Sanfilippo's for several years. Originally from St. Louis, Mark traveled to Santa Fe, New Mexico and worked for one of the famed local bakeries to support himself during his graduate studies. After learning many skills from two local pastry chefs, he moved to Los Angeles to pursue a career in writing. Although his career focus changed his passion for food never ceased. "My perfect career would involve cooking and writing". After pursuing writing for several years, Mark jumped at the opportunity to work for the famed Chefs Mario Batali and Nancy Silverton at the restaurant, MOZZA in Los Angeles. Starting out at the bottom and working his way up, he was fortunate to learn from the many talents at MOZZA. "I learned so much from the executive chef, Matt Molina, chef/owner, Nancy Silverton and Salumiere, Armandino Batali, it was truly an amazing opportunity."

After living in the West for a decade, Mark felt it was a perfect time to return to St. Louis and continue his work as a Salumiere. With family and friend's full support Mark and his wife returned to St. Louis to a community that is booming with food lovers.

Ben Poremba joined Salume Beddu in December 2008.   Ben is a true salumi enthusaist, a passion so strong that he moved to Parma to learn, understand and appreciate the craft of curing meat.  He worked as the executive chef at Winslow's Home, The Maryland House and 609 in St. Louis, and worked in kitchens in NYC, France and Italy. 
He holds a BA in Philosophy and a Certified Master of Gastronomy & Food Culture. 


"We look forward to using local products and becoming part of the St. Louis culinary landscape.
Thank you for all your support!

Salume Beddu, LLC
PO Box 160043
St. Louis MO 63116
info@salumebeddu.com
www.salumebeddu.com