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 ow.ly/60cu8 to read the St. Louis Post-Dispatch article on Poremba and Sanfilippo. And visit issuu.com/umsl/docs/umsl_magazine_spring_2009 to read the UMSL magazine cover story featuring the alumni.