Alumni Ben Poremba (left), BA philosophy 2003, and Mark Sanfilippo, BA philosophy and BA German 2003, provide hors d'oeuvres at the 2010 Red and Gold Bash, the kickoff event for UMSL's second annual Alumni Weekend. Sanfilippo and Poremba own and operate Salume Beddu, a St. Louis-based company that creates artisan cured meats and other fare.

University of Missouri–St. Louis alumni Ben Poremba and Mark Sanfilippo had a lot in common including a love of good food and German philosophy. While they never crossed paths on campus, a shared favorite UMSL philosophy professor, Peter Fuss, later introduced them.

“The professor told me we had to meet each other,” Poremba told the St. Louis Post-Dispatch. “We met late one night, and we completely hit it off.”

Sanfilippo, BA German and BA philosophy 1998, started Salume Beddu three years ago. Soon thereafter, Poremba, BA philosophy 2003, became a business partner. The duo now makes artisan sausages and other fare at the shop and restaurant in the Lindenwood Park neighborhood in south St. Louis.

In addition to their shop, Sanfilippo and Poremba’s products can be found around St. Louis at farmers markets and boutique grocery stores. They’ve garnered widespread regional accolades for their efforts, including Forbes magazine’s declaration that they make “the best salami in the country.”

Visit to read the St. Louis Post-Dispatch article on Poremba and Sanfilippo. And visit to read the UMSL magazine cover story featuring the alumni.

Ryan Heinz

Ryan Heinz