Salumeria Biellese Saucisson Sec BasqueseSalumeria Biellese
Approx. 4 lb
Saucisson Sec Basque is a fine French Basque-style pork sausage – coarse-ground, seasoned with red wine, and of course, pepper, giving it a spicy and lasting finish.
Made in Hackensack, NJ with locally-sourced pork.
Our partners at Salumeria Biellese are professionals using old world techniques and recipes. Your cured product is hand picked and shipped from Salumeria Biellese's curing facility to your door. Cured meat ships easily. To ensure the quality of the product during delivery, our partners will be able to ship Monday through Friday with ground delivery.
*We provide free shipping to the continental US with a minimum purchase of $100 of Salumeria Biellese cured meat products. This offer cannot be combined with Salumeria Biellese fresh sausage products. If shipping to Alaska or Hawaii, 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.