Salumeria Biellese Meguez Lamb SausageSalumeria Biellese
24-48 hours are required to make these sausages.
Made on Tuesdays and Thursdays, will typically ship on a Wednesday.
This is a traditional North African spicy lamb sausage made with hot pepper, cayenne and paprika.
Our partners at Salumeria Biellese are professionals using old world techniques and recipes. Your fresh product is hand-made on Tuesday's and Thursday's and is shipped from Salumeria Biellese's facility to your door. To ensure the quality of the product during delivery, all shipments will typically ship on Wednesday with 1-day ground or overnight air shipping.
*We provide free shipping to the following states with a minimum purchase of $100 of Salumeria Biellese fresh sausage products (CT, DE, IL, IN, KY, MA, MD, ME, NC, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, WV). This offer cannot be combined with Salumeria Biellese cured meat products. If shipping to shipping to a different state you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email email@example.com or call us directly 717.461.7447.
The word salumi comes from the Italian word salume, pl. salumi "salted meat", derived from Latin sal "salt". A salumeria is a food producer and retail store that produces salumi and other food products and shares many of the same characteristics as a delicatessen. The salumeria originated in Italy during the Middle Ages. Biellese means native to Biella a province in Northern Italy stretching across the Piedmont. This unspoiled region is known for its impressive culinary tradition and great wines. Put Salumeria-Biellese together and you have found a New York Italian Deli on the corner of 8th Avenue and 29th Street in the Chelsea area of Manhattan, New York City.
In 1925, two friends from the Italian Province of Biella, decided New York was ready for some delicacies from home, and opened a shop just one block from the current location and named it Italian Salumeria Biellese-Groceries and Charcuterie. Together they made Italian dry cured salted meats to sell in their shop. They used mostly pork, old world traditions, and recipes to make salame, capocollo, mortadella, zampino, testa, and sausages. Soon they were supplying restaurants with their classic meats that evoked memories of the old country and appealed to both chefs and patrons.
Nearly 100 years later, their meats are made in the same traditional style and can be found being enjoyed in homes and restaurants all over the country. Now their meats and sausages are made from pork, beef, lamb, and poultry, as well as wild boar, rabbit and duck. On their website, article after article extol the virtues of their impressive, flavorful meats. By staying loyal to old world craftsmanship and keeping an emphasis on authenticity and quality, Salumeria-Belliese was selected to receive the coveted Slow Food NYC award for its contributions to authenticity, quality and sustainability.