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The Famous
Salamida Spiedie

The Origins of a Spiedie

Spiedies (pronounced SPEE-dees) are traditionally prepared with a single kind of meat, originally lamb. Although many spiedies are now made with chicken or pork, the preparation process is still the same! Cut into one-inch cubes, marinated for 24 hours (or even longer!), and then roasted on skewers over a grill, served on a slice of Italian bread or a sub roll. 


The term "spiedie" comes from the Italian word spiedo meaning spit or spiedini referring to cubes or balls of meat cooked on a skewer.

There is no need to add anything else to the sandwich, no condiments, no vegetables, no seasonings, because the marinade does the flavoring beforehand. As the marinated meat is cooking, the juices drip lightly onto the fire, creating a delicious smoking effect, and whetting the appetites of all nearby as the aroma spreads through the air.

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What's the best way to cook a Salamida Spiedie?

Marinate your favorite kind of meat in Salamida State Fair Spiedie Sauce for at least 24 hours.  Depending on how flavorful you want your Spiedies depends on your marinating time.  The longer you marinate them the stronger they will be.  We recommend 2 – 3 days for the best flavor but any longer than overnight should do the trick! 


What kind of meat should I use?

When Spiedies were first originated lamb was used but today chicken and pork have become the most popular choice.  Salamida State Fair Spiedie Sauce tastes great on any kind of meat so feel free to experiment with any of your favorite kinds of meat.

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