Salumeria Biellese sausages, hams and other products boast an enviable roster of clients across the country, including the Manhattan establishments of chefs Thomas Keller, Jean-Georges Vongerichten and Mario Batali—and, on this side of the Hudson, Chakra, Elements, Eno Terra, the Grand Café, Roots Steakhouse, Huntley Taverne, 3 West and Trap Rock, among other notable restaurants.
In 2010 Slow Food NYC awarded Salumeria Biellese its Snail of Approval for its contributions to “both the pleasures of the table and the integrity of the food chain”—the only American salumi maker to earn that honor.
Biellese Capicolla
We trim a Berkshire pork shoulder, season it with Italian hot pepper and paprika then put it in a cure before it is fully cooked. This is our interpretation of the traditional preparation of this spicy product that would have been found in Rome and Calabria.
Biellese Coppa
A Berkshire pork shoulder is trimmed and seasoned with wine and our heirloom spice mixture. Once spiced, it is cured and aged to achieve a natural earthy sweetness only found in a perfect Coppa. Hailing from Emilia-Romagna, the home of Gastronomy, this product rivals the prosciutto.
Biellese Culatello
The most prized pork product in Italy is not prosciutto, it is Culatello. Due to the extremely long and precise aging process, the Culatello reigns over all. The fillet of the pig’s thigh is cured for over a year and finishes looking like an oversized egg. Inspired from the Culatellos of Emilia-Romagna, we are very happy with ours.
Biellese Sopressata Piccante
For our piccante version of sopressata, we add some North African heat as well as Mediterranean spices. The finished product is a sweet sopressata which finishes with a warming of the back of the palate.
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