By Amber Gibson
Krug salami, anyone? It may be a little early to start planning holiday parties but soon you’ll be able to get some bubbly and Krug-flavored salami from West Loop Salumi to ring in the New Year. This will be a new flavor and recipe for Greg Laketek, who opened Illinois’ only USDA-certified salumeria in July and has been doing brisk business since. West Loop Salumi is already available at restaurants and retail locations including Benny’s Chop House, G.E.B., Travelle, Lush Wine & Spirits, TWO and House of Glunz.
Laketek’s Krug-flavored salami, which will be released in December, is a project with Moët Hennessy and Plum Market, with whom he’ll also be making Numanthia Termanthia and Numanthia Termes Chorizo for a November release. Most of the salumi at Plum Market is refrigerated, but Laketek’s salumi comes straight from his West Loop drying chambers and no refrigeration is necessary. The meat is good for up to a year, “but it’s at its best straight from the chamber,” Laketek says.
As a kid, Laketek spent summer in Italy with his extended family in Centobuchi, Italy, a hundred miles east of Rome. “All their friends owned farms,” he says. “They would make their own wine, bread, pasta and salumi.” Laketek went back to study in Italy as an undergraduate, and after spending two years running his own construction consulting firm, he says he was burnt out doing something he didn’t love. In a sharp twist, Laketek attended Kendall College and decided to open a salumeria, spotting an opportunity to add something new to Chicago’s already vibrant culinary scene. Read the rest of this entry »