May 24, 2011 Slideshows

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Salume Beddu 

After curing, the ribs are steamed at low temperature for three to four hours and then, when you order it, given a quick charring. The flavor is almost indescribable. An initial hit of olive oil and lemon slices through the browned exterior, then gives way to the complexity of the ras-el-hanout, whose warmth and pungency fills out the pork's natural blend of savor and sweetness. The meat is so tender that, again, if you didn't know, you might assume it had cooked low and slow over smoldering wood. Click here to continue reading Ian Froeb's review of Salume Beddu. Photos by Jennifer Silverberg.
Salume Beddu
3467 Hampton Ave. St. Louis, MO 63139
St. Louis - The Hill
314-353-3100
A late afternoon lunch spread at Salume Beddu.
"The small Artisan Cured Meat shop, and now lunch spot, sits in an otherwise nondescript strip mall on South Hampton."
Legs in the aging room.
"Co-owner Ben Poremba bringing a fresh basket of bread to his lunch guests."
Co-owner Mark Sanfilippo checks on things in the aging room.
The simple, rustic details lend to the warm family atmosphere at Salume Beddu.
The modest herb garden in front of the shop.
Although the shop has been converted to accomodate dine-in customers, you can still purchase pastas and a variety of artisan cured meats at the counter.
Last Thursday's lunch menu.
A single pine cone hangs in each window at Salume Beddu.
The Lonza (cured loin) Plate is served with fresh mozzarella, toasted hazelnuts and giardiniera.
The Lonza (cured loin) Plate is served with fresh mozzarella, toasted hazelnuts and giardiniera.
Cannellini Bean Soup with fennel and roasted tomatoes.
Speck sandwich with Fontina Val d'Aosta and preserved lemons.
Co-owner Ben Poremba putting the final touches on the Mangalitza Lardo plate.
Mangalitza Lardo on focaccia with sott'aceto (pickled fennel and celery relish) and herbs.
Mangalitza Lardo on focaccia with sott'aceto (pickled fennel and celery relish) and herbs.
"The Beast in the Box" is a salsiccia fiama sandwich with pepperonata.
White bean puree and croccantini.
Bruschetta with roasted tomatoes, fresh ricotta and mint.
Bruschetta with roasted tomatoes, fresh ricotta and mint.
Salumi plate with cheese and mostarda.
In the aging room.
In the aging room.
One long table sits inside the artisan cured meat shop, Salume Beddu.
From left to right are intern (soon to be employee), Cary Exler and co-owners Ben Poremba and Mark Sanfilippo.
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A late afternoon lunch spread at Salume Beddu.
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