An Italian Tradition at its Best - Dry cured meats and salumi!
It is probably because of our Argentine-Italian-Spanish background, that we enjoy food the way we do. And in particular, many different kinds of salami, meats and cheeses are part of our daily meals. When our family gets together, we always share some antipasti before the big meal, consisting of sliced meats, cheese, olives and so forth. We had been searching quite some time for authentic Italian-style cured meats and salami, for us to share with our family and friends and of course to bring them to you! And we are happy to have found a small but very reputable Salumeria in New York that features just what we were looking for: Old World Style Italian and Mediterranean fresh sausages and salumi with great quality and flavors that remind us of home. Salumeria Biellese, known as “sausage maker to the stars,” supplies the finest French and Italian restaurants in New York city with artisanal gourmet sausages and has been named by the New York Times as “perhaps the best European-style cured pork producer in the U.S.”
Using only certified Berkshire pork, our producer has a simple philosophy: artisanal salame takes time. The painstaking production methods have not changed since their inception in 1925. This combined with the producer’s family’s heirloom spice recipes which have been passed on through generations originating in the Province of Biella in Italy’s Piedmont region, makes for world-class, traditional dry cured meats and salumi! No matter if you are looking for traditional or more unique flavors, our product line will satisfy the hungry Italian heart: Napolitana, Salame Felino, Porcini Barbera Salame, Mangalitsa Soppressata, Nduja or spreadable Soppressata, Finnochietta, Cacciatorina and other seasonal delicacies!.
Complement these meats with one of our great antipasto ingredients; PEPPERS, OLIVES, HEARTS OF PALM and much more....View Selection