Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, seeking to train under the best salumiere in the world. By chance, he was able to directly learn the ins and outs of the protected secrets of Italian Salumi. Now back in the United States as a master salumiere himself, chef Greg utilizes superior quality spices, meats and curing methods rooted in the old world, to produce products under the Salumi Chicago brand.
