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In Chicago, Illinois father and son duo Agostino and Antonio Fiasche are co-founders of 'Nduja Artisans Salumeria, a culmination of five generations of Calabrian salumi makers. Starting off with their namesake, ‘nduja, the Fiasche’s have since opened up the family recipe book to produce a full line of traditional salamis. Each one is handmade using 100% Berkshire Pork raised on family farms in the Midwest. They use the best herbs and spices and focus on simplicity and quality. The tartufo salami is seasoned with black truffle salt, minced black truffles, and black Tellicherry pepper.