Grown Responsibly

Our ingredients are sourced from the highest quality suppliers. From spices to peppers we make sure that every product we produce is done with care and love.

Free Priority Shipping

When you buy from Tempesta Artisan Salumi online we cover the shipping costs. Just another reason how we go the extra mile for our customers.

About Us

Our pork products are made with 100% Berkshire Pork, raised on family farms in the Midwest. They are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.

If one’s heritage dictates their career path, there couldn’t be a better case in point than Tony Fiasche. A son of an Italian family who has been curing salami for five generations, Fiasche didn’t take long to realize charcuterie was his. He grew up working in his parents’ restaurant, busing tables when he was 12 years old.

Family Tradition

Our process and preperation has been perfected over generations. We don't take shortcuts in our process or our customer service. We deliver quality.


From curing, smoking, caring and aging our meat we make sure to do our craft in the way you get a natural and traditional quality product.

We're Family

2018 StarChefs Chicago Rising Stars Antonio Fiasche shows us how he uses Kikkoman products at Tempesta Market with this delicious pork liver mousse.

‘Nduja (pronounced en-DOO-ya) is a specialty of Calabria, the toe of Italy’s boot. Its origins are shadowy, but most believe it was a poor-man’s version of andouille sausage, which arrived in the area when Napoleon conquered Naples, to the north, in 1806. The residents, most famously in the town of Spilinga, made their version, ‘nduja, with pork fat, ground lung, kidneys and other odd bits, and spiced it with the fiery local chilies. The sausage was then smoked, aged or both.

Our Most Popular Products

We take great care to deliver quality products straight to your door. Have questions? Call us today, one of our staff members will happily tell you more.


'Nduja is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices.


COPPA, a dry cured capicolla, is a boneless pork shoulder that is hand rubbed with spices and dry cured. Coppa should be sliced as thinly as possible to capture its true tenderness.


Soppressata is an Italian dry salami. Unlike traditional salami, Sopressata is a much coarser grind, often mixed with red pepper flakes. Like salami, they are salted, then air dried to preserve them.

Our Story

We are forever committed to fresh, natural ingredients. All of our animals are raised humanely, on family farms, and absent of artificial growth hormones and antibiotics.

  • Sourced

    All of our meats are made with heritage breed animals that are raised humanely without the use of antibiotics.

  • Animals

    Our animals are fed a vegetarian diet, and never any by-products. They live better and healthier.

  • Plain ol' Salt

    Our products contain no synthetically produced nitrates or nitrites only those which are naturally occurring in sea salt.

  • Flavor

    By continuing our family traditions and doing things "the old fashioned way", we take time to build flavor and love into each bite.

  • Heritage

    The Fiasche family been making Salumi for the better part of 75 years, they know a thing or two.

  • Artisan

    Salumi making is a custom craft that combines knowledge, science, patience, and most importantly love.

Blog updates

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Find Our Product Locally

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Purchase Nduja Artisan's Salumi at Any of these Retailers:  United States The Pasta Shop - Oakland, CA Esters Wine Shop - Santa...

Don’t Forget About Our Salumi Gift Boxes

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Be sure to check out our new 3 and 8 pack salami gift boxes. This is a great way to...

Antonio Fiasche | Tempesta Market

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2018 StarChefs Chicago Rising Stars Antonio Fiasche shows us how he uses Kikkoman products at Tempesta Market with this delicious...

Spread The Love | How Do You ‘Nduja?

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On bread or toast ~ Grill or toast slices of bread and spread ’Nduja on top. Eat on its own...

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