Salumeria Biellese


CURED BEEF

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Bresaola
Air dried beef selected from Black Angus top rounds grown on a small farm in Pennsylvania. Bresaola is a specialty of Valtellina, Lombardy. Typically this would be sliced thin and served with shaved Parmigiano, lemon juice, and a very nice olive oil.

Sold by the piece (2-4 Lb.)


CURED GAME

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Cacclatorini di Chingiale
Wild Boar Cacciatorini. We trim the shoulder meat of Feral hogs and blend it with our heirloom spices. The result is a slightly sweet and robust flavor.

Sold in approx 5 Lb. pgk. 1/4 Lb. each

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Sopressata di Chingiale
Wild Boar Sopressata . The same as our Sopressata, only we’re using Wild Boar Meat, trimmed off the shoulder. It has a slightly sweet robust flavor.

Sold in approx 5 Lb. pgk. 1 Lb. each.

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Violino di Capra (Lamb Prosciutto)
We take center cut lamb top round and season it with rosemary and wine. It is cured and let to rest until it is ready to slice. The name comes from the fact that this product should be sliced thinner than paper by the string of a violin.

Sold by the piece (Approx 1 Lb.)

FRESH SAUSAGE

VEAL

Veal Sausage
The veal ground with fresh herbs, spices, and white wine.

Veal Sun-dried Tomato and Basil
Simple and delicate, ground veal is paired with sun ripened tomatoes and fresh chopped basil.

Veal Raisins and Grappa
Grappa soaked raisins are mixed with veal to complete this robust sausage.

LAMB

Rosemary, Garlic, and Red Wine
We infuse garlic and rosemary with red wine to create this great sausage.

Merguez
This is a traditional North African spicy lamb sausage and one of our best sellers.

SPECIALTY SAUSAGES (Limited Availability)

Duck and Gran Marnier
Duck breast ground with orange peel and zest that has been soaked in Gran Marnier.

Rabbit and Wild Mushrooms
Marinated rabbit is ground with sautéed mushrooms.

Salsiccia di Chinghiale (Wild Boar Sausage)
Wild Boar meat marinated in red wine with fresh herbs and spices.

All fresh sausage are sold in five Lb. Packages (Except Zampone)
24-48 hours are required for some of our custom sausages.
Call for inquiries (212) 736-7376

376-378 8TH AVENUE
New York, New York 10001
TEL: (212) 736-7376 • FAX: (212) 736-1093
Email: info@salumerianyc.com

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