Tempesta Artisan Salumi
Chicago salumi producer. Sicilian-American family operation; traditional-style fermented salami and dry-cured work.
Founded 2010 by Sicilian-American brothers Agostino and Tony Fiasche in Chicago's West Town. Tempesta produces in the traditional small-batch fermented-salami style — heritage-breed pork, no chemical preservatives, slow natural ferment, mountain-air drying analogs in Chicago's controlled curing rooms. The line spans soppressata, finocchiona, picante (Sicilian-style spicy), and a Nostrano-style salame.
Distribution through specialty retail (Marczyk's, Eataly Chicago, Whole Foods specialty counters) plus growing online direct sales. Smaller scale than La Quercia or Olympia Provisions; quality is comparably high. The brothers' Sicilian heritage shows in the spice profiles — fennel, peppercorn, chile — that distinguish Tempesta's work from Northern-Italian-style American salumi.