On 8th Avenue and 28th Street, in the Chelsea area of Manhattan, (NYC), two friends from Italy decided to open an Italian deli, a Italian: Salumeria. A salumeria is a place where fresh meats are being processed and sold which are called Salumi. In 1925 they opened the business and 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 famous on the premises made sausages. They also prepared cooked meats such as roast beef, roast pork, sausages in tomato sauce, etc.
Today Salumeria Biellese moved to the corner of 8th Avenue and 29th street. It is still a classic Italian Salumeria/Deli but 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.