Shipping, storage, ingredients and wholesale, answered. Still stuck? Send us a message.
The questions people ask before they order. For the full rules, see our Shipping, Refunds & Returns page.
To street addresses in the 48 contiguous states. We can’t ship to Alaska, Hawaii, Puerto Rico, PO boxes, APO/FPO addresses, or outside the US.
Dry-cured products (salami, ‘nduja, pre-sliced salumi and whole-muscle cuts like pancetta tesa, guanciale and duck prosciutto) ship free by USPS Priority Mail on orders of $75 or more ($11.30 under that). Orders of $300 or more ship free by UPS 2nd Day Air. Cooked and fresh items (mortadella, pâté, porchetta, sausages) always go UPS 2nd Day or faster, with discounted rates between $200 and $299. You’ll see every option and price at checkout before you pay.
Any order with refrigerated or frozen items ships in an insulated cooler with ice packs. The $25 cooler is added to your cart automatically. Dry-cured products don’t need it, so an order of salami, ‘nduja or whole-muscle cuts like guanciale won’t be charged.
Dry-cured orders ship any weekday. Anything refrigerated ships Monday through Wednesday so the cooler never sits in a warehouse over a weekend; refrigerated orders placed after noon Central on Wednesday ship the following Monday. Your checkout shows the ship date and expected arrival for each option.
No signature is needed. Refrigerated items should go into the fridge as soon as the box arrives; dry-cured products can wait on the porch like any other package. If you won’t be home, consider shipping to a work address.
Email orders@tempestasalumi.com within 48 hours with your order number and a photo of the product and packaging. We’ll replace the items or refund them, your choice. One thing to know: dry-cured products (salami, ‘nduja, pancetta tesa, guanciale, duck prosciutto and the like) are shelf-stable until opened, so arriving at room temperature is normal for them. “Warm” only matters for refrigerated items that shipped in the cooler. See the full Shipping, Refunds & Returns policy.
Because everything we make is perishable, we can’t accept returns or exchanges. If you ordered the wrong item, contact us before it ships and we’ll fix the order.
Yes, until it ships. Use the contact form, choose Order help, and include your order number. Refrigerated orders ship Monday through Wednesday, so the sooner we hear from you, the better.
Not at the moment. Our Vernon Hills facility is a production and fulfillment warehouse and isn’t open to the public.
Only on orders shipped within Illinois, where food is taxed at the grocery rate. No tax is charged on orders to other states.
Yes. Enter the recipient’s address as the shipping address, check “This order is a gift” at checkout, and add a message. We’ll print your note on the packing slip and leave prices off.
You’ll get an email with a UPS or USPS tracking number when your order ships. If you created an account, your orders and tracking links are also under My Account.
Storing, keeping and serving what we make.
Yes. Anything refrigerated ships in an insulated cooler with ice packs, Monday through Wednesday, by UPS 2nd Day Air or faster. For dry-cured products we recommend UPS 2nd Day in hot months so they arrive in the best shape. In extreme heat we may hold an order a day or two and will email you if we do.
In the refrigerator. Our dry-cured salami, ‘nduja and whole-muscle cuts are ready to eat and labeled “Refrigerate after opening.” Mortadella and pâté stay refrigerated at all times.
Once it’s open, yes. Our ‘nduja is ready to eat and labeled “Refrigerate after opening,” just like our salami.
Go by the best-by date on the label. As a guide: unopened dry-cured products (salami, ‘nduja and whole-muscle cuts like pancetta tesa, guanciale and duck prosciutto) are shelf-stable and keep about six weeks in a cool pantry, or much longer in the refrigerator. Once opened, refrigerate and enjoy within three weeks. Mortadella keeps six months from its cooking date unopened and refrigerated; once sliced, use it within a week. Pâté, cooked ham and other refrigerated items should stay below 40°F and be eaten within a week of opening. Raw porchetta is sold frozen. You can freeze salami for a month or two, but the texture is better if you don’t.
Yes. Everything we make is gluten-free, from our salami and ‘nduja to our snack sticks and pâté.
We don’t add sodium nitrate or sodium nitrite to our salami, ‘nduja, snack sticks, mortadella or pâté. Most are cured the traditional way with sea salt and cultured celery powder, which carry naturally occurring nitrites; that’s why the label says “no nitrates or nitrites added except those naturally occurring in sea salt and cultured celery powder.” Our ‘nduja is simpler still: pork, pork fat, peppers, sea salt and a starter culture. The one exception is our Rolled Pancetta, which is cured with sodium nitrite.
Everything we make is free of gluten, dairy, egg, soy, peanuts, sesame, fish and shellfish. Mortadella with Pistachios contains pistachios (a tree nut). Many products include cultured celery powder, and several salami and whole-muscle cuts include wine. The full ingredient list is on every product page and on the label.
Heritage-breed pigs raised on U.S. family farms, fed a 100% vegetarian diet with no animal by-products, and raised without antibiotics or added hormones, ever.* Our ‘Nduja, Finocchiona, Nostrano, Sopressata Piccante and Coppa are certified to Global Animal Partnership Step 1 standards by EarthClaims LLC: no cages, no crates, no crowding.
*Federal regulations prohibit the use of hormones in pork.
‘Nduja is a spreadable, spicy cured pork salume from Calabria, made with Calabrian chili. Spread it on toast, melt it into pasta sauce, stir it into eggs, or dot it on pizza. See our recipes.
Our ‘nduja has a warm, building heat rather than a sharp one; most people who like a medium salsa are comfortable with it.
Both are soft, spreadable cured pork. ‘Nduja is Calabrian and gets its heat from Calabrian chili; sobrasada is from Mallorca and is seasoned with paprika, so it’s smoky and mild rather than hot.
Peel the casing, slice thin on a slight angle, and let it sit at room temperature for 20 minutes before serving. Our pre-sliced salumi are ready to open and plate.
Where to find us, and how to carry us.
Look for us at specialty grocers, butcher shops and cheese shops across the country, including Eataly, Whole Foods Market, Mariano’s, Murray’s Cheese, Zingerman’s, Antonelli’s Cheese, McCall’s Meat and Fish Co., Marlow & Daughters, Fox Heritage Farms and Volo Quality Meats.
Don’t see us nearby? Ask your shop to carry Tempesta, or order here and we’ll ship it to you.
Use the contact form and choose Wholesale & foodservice, or email sales@tempestasalumi.com. Tell us about your business and what you’re looking for, and our sales team will get back to you with pricing, minimums and distributor options.
Yes. ‘Nduja comes in 1½ lb food-service pieces and 3–4 lb orba; Hot Capicola in 3–5 lb pieces; Mortadella with Peppercorns in 4 lb and Mortadella with Pistachios in 8 lb pieces; raw porchetta frozen at 6–9 lb; and most salami in large-format or sliced food-service packs. Ask sales@tempestasalumi.com for the current list and pricing.
For large or multi-address orders, email sales@tempestasalumi.com and we’ll put it together for you.
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