Descendants 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.
Slow Food NYC award recipient
Compliance program
Esposito’s Finest Quality SausageEsposito’s Finest Quality Sausage makes authentic Italian sausages in Hell’s Kitchen, New York City, where the business traces its roots to a fresh pork and poultry butcher shop founded in 1933. The sausage manufacturing operation grew from that family business under Giovanni Esposito’s son Armand, and the company says its traditional recipes and spice blends remain part of its products today.NEW YORK, NY
Niagara Food SpecialtiesBorn from the homemade prosciutto Mario Pingue Sr. began sharing with guests at his Niagara Falls restaurant in 1975, Niagara Food Specialties now handcrafts traditional Italian-inspired salumi and custom-cut meats. Brothers Mario Jr. and Fernando Pingue oversee the production facility, where Pingue Prosciutto is cured with sea salt and air-dried for at least 18 months. The company sources pork from southern Ontario farms using third-party humane-treatment standards and also offers certified organic pork options.
Charlito's CocinaFounded 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.LONG ISLAND CITY, NY
Josef’s Artisan MeatsJosef’s Artisan Meats makes handcrafted sausages, charcuterie, and deli meats in the European tradition from its Canandaigua, New York facility. Founded in the 1960s as Hartmann’s Old World Sausage and acquired by Austrian-born Master Sausage Maker Josef Brunner and his wife, Elizabeth, in 2004, the company pairs small-batch methods with modern production equipment and distributes nationwide. Its everyday products earned extensive gold-medal recognition at the 2016 and 2019 IFFA competitions, including the Cup of Honor at both events.CANANDAIGUA, NY