Traditional Italian Salumi from Traditional Italian Americans
November 13, 2010 at 10:00 am by Jay
For months
the main temptation near my wine desk has been lovely aromatic
farmstead cheeses. For once they have been usurped in my hierarchy of
food cravings by Biellese salami. Salumeria Biellese is an old-school
New York producer of food I like. The use all-natural pork from
Berkshire hogs. We’re beginning our exploration of their wares with
one-pound links of sweet dry sausage (Finochietta) and hot dry sausage
(Napolitana) which sell for $17.99 each. In November we are taking a
closer look at wines and foods from this region of northwestern Italy.
Biella is a province in the Italian Piedmont from which the founders of
Biellese emigrated to NYC. Raise a glass of Nebbiolo to them, slice up
some salami for an antipasti course, and then make a meal of it with
amazingly creamy Anson Mills polenta covered in wild mushrooms. A
fitting tribute to generations of quality artisans.