Salumeria Biellese
On 8th Avenue and 28th Street, in the Chelsea area of Manhattan, (NYC), two friends from Italy opened an Italian deli in 1925. (). A salumeria is a place where fresh meats are being processed and sold which are called "Salumi". They called it Italian Salumeria Biellese-Groceries and Charcuterie. They made many of the Italian dry cured salted meats such as salame ("Cured or cooked stuffed in an intestine casing"), capocollo ("cured neck meat made spicy and non spicy"), mortadella ("Cooked, baloney like meat with large fat chunks"), zampino ("Cooked, salami like meat, stuffed in the pork skin  of the leg casing rather than an intestine casing"), testa ("head cheese. Made of all scraps mixed with gelatine then stuffed in a casing"), sausages ("salame like meat, stuffed in small and large intestine casings"), and other deli items. Salumeria Biellese supplied restaurants with their sausages. They also prepared cooked meats such as roast beef, roast pork, sausages in tomato sauce, etc. Today Salumeria Biellese is at the corner of 8th Avenue and 29th street. It has added seating for those who chose to eat in. The menu has home cooked meals and hot and cold sandwiches, salads, etc. The  owners expanded their production line with the opening of a factory in New Jersey. The partners also opened an Italian Restaurant called Biricchino at 260 west 29th street Manhattan. This business grew with the growing population of New York City and surrounding areas. Salumeria Biellese was selected as a recipient in the Slow food NYC with a seal of approval in 2010. This business is almost 100 years (in 2025) in the same area on 8th Avenue in NYC. Today the business is located at 8th Ave. and 29th street one block north from the former location. Salumeria Biellese On