If you want to make a great sandwich, it helps to use the "best salumi in the country." That's not our call, by the way (though we're inclined to agree). In 2011, the notoriously difficult-to-please Forbes food writer Larry Olmsted declared that Salume Beddu is "making products to rival the best of Europe." The precise selection of sandwiches available during Salume Beddu's lunch service (11 a.m.-3 p.m. Tuesday through Friday and 11 a.m.-4 p.m. Saturday) depends on which salumi are ready, but you can be sure that each sandwich will showcase the natural flavors of its main meat with smart accents, such as the preserved lemons that accompany either the prosciutto or the speck (essentially prosciutto smoked after it has been cured), or the fennel mustard that spices up the already flavorful soppressata. Salume Beddu doesn't just excel at cured meats. Sandwiches with cooked meats are terrific. Even when Salume Beddu doesn't make an ingredient, the place doesn't stint on quality: Every sandwich comes on a roll from Fazio's.
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