Artisan producer from Brooklyn, New York.

  • Salame Biellese—A Piedmontese style salami, seasoned with mild spices

    © Salumeria Biellese

  • Felino—A mild salame with Northern Italian spices
  • Sweet Sopressata—A sweet tasting coarsely ground-cured sausage
  • Rosette de Lyon—A delicately flavored Lyonesse dry sausage cured with red wine and “quatre epices”
  • Hot Sopressata—The devilish sister to sweet sopressata
  • Napolitano—A spicier salame that sneaks up on you
  • Saucisson sec Basque—Basque style salami, red wine & garlic, and of course, what makes it Basque is the hot pepper
  • Finnochiono—As big as the Petie Jesu but flavored with fennel seed, sweet and salty all at once.
  • Petit Jesu—Translated “Baby Jesus”. This dry coarse grand salami is bursting with rustic flavor.

    © Salumeria Biellese

  • Cingale—Wild Boar Cacicatorini.
  • Caciatorini—“The hunter’s” sausage, this dry cured sausage was a country side favorite in the Northern Hills of Italy.
  • Finnochetta—A smaller version of the fennel salame, a must in your pantry.
  • Pancetta—Italian rolled bacon.
  • Mortadella—The real Italian Bologna, speckled with whole pistachios, is a true Italian favorite.
  • Bresaola—Air-dried beef, fashioned in the style from Valtellina Region.
  • Culatello—A center cut prosciutto.

    © Salumeria Biellese

  • Coppa—A small pork shoulder that is cured with spices. Mild or spicy.
  • Capicola—Pork wet cured in spices, just a hint of heat.
  • Guanciale—Cured pork jowls, use as you would pancetta.