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.
