Salumeria Biellese Wild Boar Sopressata | Revittle

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Salumeria Biellese crafts a Wild Boar Sopressata using techniques based on Italian tradition passed down through their families for generations. This delicacy is made from coarsely ground wild boar trimmed off the shoulder. Natural spices are added sparingly in the European style so as to complement and not overpower the distinctive musky flavor of the wild boar. Wild boar is more flavorful than domestic pork because their diet of roots, grasses, nuts, and berries is transposed into the meat leaving behind a leaner, more piquant, pleasantly spicy meat with a deep red almost exotic color. Wild boar is well-marbled and when coarsely ground with natural herbs and spices and left to age results in a Sopressata bearing a slightly sweet robust flavor.

Wild Boar Sopressata pairs well with fresh figs, dates, walnuts, and pistachios while sipping an Italian Barbaresco red wine. It also pairs brilliantly with a variety of other dishes, including pasta dishes topped with dense, savory tomato sauces and four-cheese gnocchi as well as savory stews. The distinct flavor stands alone on a charcuterie board, alongside a savory rosemary bread or with Pecorino Toscano, Toma & Brá cheeses.

The wild boar is quite a charm for the citizens and visitors of the city of Florence, Italy. Il Porcellino translates to ‘piglet’ from Italian and affectionately refers to the bronze fountain of a boar that sits in the Mercato Nuova. The fountain figure was sculpted and cast by Baroque master Pietro Tacca shortly before 1634 and legend states that if you rub its snout you will return to Florence. Wild Boar Sopressata will have the same effect on your family and friends hoping to return for more.

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    StateNew York
    CountyNew York (Manhattan)
    CityNew York City
    ProducerSalumeria Biellese
    ProductWild Board Soppressata
    TypeWild Board Meat Trimmed from the Shoulder
    AgingAir-Cured and Dried
    Production MethodsFamily Owned
    Production MethodsAged
    Production MethodsHandcrafted
    Production MethodsWild Board

    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.

    FedEx Shipping Map for Salumeria Biellese | Revittle

    *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 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.

    Salumeria Biellese Facility | Revittle

    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.

    Salumeria Biellese Prosciutto | Revittle

    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.

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