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Salumi & Formaggi

Salumi & Formaggi

Italy has a longstanding relationship with salumi and formaggi, or cured meats and cheeses. At Eataly, we showcase this passion by featuring both traditional varieties from Italy and inspired selections from the American school. With all salumi and formaggi, our friendly and knowledgeable cheesemongers will tell you the story of the animals that produced it, the people who crafted it, and the land that gave it life.


Curated by our expert mongers, Eataly's platters feature a selection of aged cheeses and cured meats, accompanied by breadsticks, fruit, honey, and preserves. The resulting spread is perfect for any occasion. To order, contact our catering team at 312.521.8700 ext. 437 or

Explore more catering options and see our catering menu book!

Salumi Formaggi Tray




The dry air from the Appennini Mountains makes Parma in the region of Emilia Romagna the perfect place for aging prosciutto. Only a certain breed of northern Italian pigs is used and the aging process is strictly regulated. Choice pig thighs are aged for a minimum of 12 months and up to 36 months to achieve a delicate texture and sweet flavor. Perfect paired with Parmigiano Reggiano DOP!


The combination of intoxicating air from the mountains and from the Adriatic sea makes San Daniele in the northeastern region of Friuli the perfect place to age prosciutto. A pork thigh can only be deemed Prosciutto di San Daniele if 3 conditions are met: 1) The pig must be raised in one of the 10 regions of the central-north of Italy, 2) It must be raised using specific, age-old traditions, and 3) The process and aging must take place in San Daniele, Friuli.


'Nduja Artisans is a salumi producer based in the Chicago area. Agostino Fiasche and his son, Antonio, have brought their family's passion for spicy, spreadable pork sausage to the Chicago market. 'Nduja Artisans also offers a wide selection of central and southern Italian style salumi.  The Fiasche family has been producing salumi for five generations, going back to the town of Spallinga in Calabria where it is still produced by Agostino's father.


Located in Seattle, Salumi Artisan Cured Meats draws inspiration from the traditional Italian salumeria. The company was co-founded by Armandino Batali, who came from generations of salumi producers; today, his daughter, Gino Batali, continues the tradition with her husband, Brian D'Amato. The salumi artisans are known for producing the highest quality cured meats using a state-of-the-art curing facility with space-age materials and processes.


Famed Tuscan salumi expert and chef Cesare Casella founded Giorgio's Salami and Sausages in 2010. Today, Giorgio's continues to make Italian-style salami in the United States under Casella's direction. The extensive list of products ranges from soppressata dolce to truffle salame to lardo.





Where you come from matters. The relationship between Parmigiano Reggiano and its area of origin is inescapable. It only comes from Parma, Reggio Emilia, Modena, Bologna, to the left of the Reno River, and Mantua to the right of the Po River. 4,000 farms produce milk of exceptional quality from cows fed a healthy, all-natural diet of local grass. Each wheel of Parmigiano Reggiano requires 160 gallons of this milk, which is transformed into cheese by 400 cheese makers. Matured a minimum of 12 months before testing and certification, most wheels are aged 24 months or more.


The Grana Padano Consortium promotes the understanding and appreciation of Grana Padano DOP, one of the most popular and best-selling cheeses in the world. With a history that dates back to 12th century Cistercian monks in the region of Veneto, the extraordinary people who produce, age and sell Grana Padano DOP are beyond passionate about the cheese’s origin and taste. In order to be certified DOP, Grana must be produced along the Po River Valley in the northern regions of Piemonte, Lombardia, Veneto and Emilia Romagna. There are 6,193 farms in the Po Valley that exclusively produce Grana Padano DOP using the highest quality Italian milk from Italian cows. The cows are raised following rigorous guidelines and are milked no more than twice a day. Grana Padano DOP must be aged for at least 9 months and can be aged for up to 2 years.


Every day, Eataly makes fresh mozzarella (and, on special occasions, its creamy sister burrata) by hand right in front of our guests. Visit our mozzarella corner, enjoy the same fresh cheese in our restaurants, and then take some home with you! Learn more.


From Dante Alighieri to the Medici, centuries of celebrated Tuscans have recorded Il Palagiaccio for its quality flavors. The historic dairy farm, with roots reaching back more than 1,000 years, continues to create the finest cheeses using local ingredients, from finocchino (wild fennel) to tartufino (fresh truffles).


Located in Bosia, between Cortemila and Alba in the region of Piemonte, Caseificio dell'Alta Langa gets its name from the rich gastronomic territory of Alta Langa that surrounds it. The traditions and ingredients of the region are reflected in every one of their cheeses.


The Giolito family has been making cheese in Bra in the region of Piemonte since the turn of the century. Today, Fiorenzo Giolito has a stand in the main piazza in Bra, and you can tour the family's cheesemaking facility. Try their famous Bra Duro DOP, a cow's milk cheese with a pale yellow color, a pleasant aroma and a sharp bite.

Chicago Salumi Formaggi Counter