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Salumi

Salumi

Our salumi department offers the highest quality Italian and American cured meats. Have the finest salumi cut to order at our Salumi & Formaggi counter, or pick up freshly-sliced salumi packaged in our modified atmosphere packaging.

SALUMI & FORMAGGI PLATTERS

Curated by our expert mongers, the platters feature a selection of cheeses and cured meats, accompanied by bread, breadsticks, fruit, mostarda, and olives. The resulting spread is perfect for any occasion. Click here to learn more!

SELECT SALUMI PRODUCERS


SALUMERIA BIELLESE

Since 1925, Salumeria Biellese has been curing the highest quality salumi right here in NYC. Though their recipes hail from the city Biella in the northwestern region of Piemonte, their ingredients come from the USA. 100% all-natural Berkshire pork is used to make their coppa, sopressata, pancetta and more.

PROSCIUTTO DI PARMA DOP

The dry air from the Appennini Mountains makes Parma in the region of Emilia Romagna the perfect place for aging prosciutto. Only a certain breed of northern Italian pigs is used and the aging process is strictly regulated. Choice pig thighs are aged for a minimum of 12 months and up to 36 months to achieve a delicate texture and sweet flavor. Perfect paired with Parmigiano Reggiano DOP!

PROSCIUTTO DI SAN DANIELE DOP

The combination of intoxicating air from the mountains and from the Adriatic sea makes San Daniele in the northeastern region of Friuli the perfect place to age prosciutto. A pork thigh can only be deemed Prosciutto di San Daniele if 3 conditions are met: 1) The pig must be raised in one of the 10 regions of the central-north of Italy, 2) It must be raised using specific, age-old traditions, and 3) The process and aging must take place in San Daniele, Friuli.