Founded by Charles “Charlito” Wekselbaum, Charlito’s Cocina grew from a 2010 experiment with 25 pounds of meat into a New York charcuterie maker shaped by its founder’s Cuban, Jewish, and American upbringing. The company preserves Southern European curing traditions while giving them a distinctly Queens-born identity, making small-batch salami with heritage-breed pork and transparent ingredient labels. Its Trufa Seca salami has appeared among Oprah’s Favorite Things and in The New York Times.
Animal Welfare Certified
certification
Papa Did ItPapa Did It makes small-batch smoked and dry-cured meats in the USA, carrying old-world recipes from a family sausage-making tradition in southern Ukraine into American charcuterie. The family-owned business is shaped by its founder’s 15 years in the restaurant industry and focuses on bold, cross-cultural flavors, from Balkan-style suho meso to pork-free beef and turkey assortments. Its products are made under USDA supervision, with wholesale options designed for small stores that want to test products without large minimum orders.STATEN ISLAND, NY
Larchmont CharcuterieFounded by Chef Daniel Teboul, Larchmont Charcuterie makes authentic French charcuterie in New York, drawing on his upbringing in the French Alps’ Alpes-Savoie region. The company brings Alpine traditions to the table through dry-cured saucisson sec, air-dried beef, smoked meats and country-style pâté made with carefully selected ingredients.
Salumeria BielleseDescendants of two men from Italy’s Piedmont province of Biella, Salumeria Biellese has made traditional-style sausages and salumi in New York since 1925. Its collection follows old-world recipes while drawing on long-standing relationships with farmers in the Tri-State area and beyond, and includes distinctive specialties such as Culatello and its own Prosciutto Biellese. The company received a Slow Food NYC award for authenticity, quality and sustainability.NEW YORK, NY
Nello's Specialty MeatsFamily-owned Nello’s Specialty Meats grew from a one-car garage on the family farm, where it began butchering wild game in 1982, into a USDA-inspected facility rooted in European craft and Old World charcuterie traditions. Today, the company employs more than 25 people and processes meat for over 100 farmers throughout the Pennsylvania, New Jersey, and New York tri-state area.NAZARETH, PA