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Best homemade Salami / dried sausage in NYC?

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  • 3011 Mar 31, 2007 10:10 PM

I am a salami fan. I don't like vaccum packed salami because of they don't have flavor and texture of homemade salamis you find in some stores

My recommedation is, "Joe's Pork Store" in Astoria. It's located on Ditmars Blvd. bet 37th and 38th Street. Small pork specialist who make their own salamis. They only make two kinds of salamis (sweet and hot) in various shapes and sizes. Their sweet salamis are very mild and soft taste that's so addictive. They also make fresh sausages. My favorite is skinny sausage with cheese. When grilled or pan roasted, grilled cheese flavor adds tastiness to delicious fresh italian sausage. Joe's is one of the gem which is not discovered yet.

Any other recommendation in your area? Doesn't have to be Italian salami.

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  1. Muncan Food Products, Broadway around 44th in the outer reaches of Astoria. You could get a different member of the sausage or smoked meat family every week for two years and not have the same thing twice. Romanian, Serbian, Italian, Istrian, Hungarian, Bosnian, German.... mmmm.

    1. Calabria Port store, Arthur Avenue, The Bronx. The soprasatta is the best anywhere. They come sweet or hot - I prefer the sweet. They come in small & larges sizes. As for fresh sausage - their pepper & onion sausage is absolutely delicious!

      1 Reply
      1. re: meb903

        +1 Calabria

        Was there Wednesday for the first time. Sopressata and Cappicola was outstanding, but the salami I had sliced super thin was the best I've ever had. Stop at Casa Della for the best Mozzarella in the Bronx

      2. In addition to Calabria, go to the multi-seller market at 2344 Arthur Avenue, a few doors up from Calabria at 2388. Stay to the right and go all the way to the back and get the wonderful sweet sausage (1-1/2" diameter, about a foot long with white mold on the outside (which comes off when you peel off the wrapper)).

        See David Rosengarten's great article "It's All Salumi" at http://www.davidrosengarten.com/conte...

        1 Reply
        1. re: KRS

          I buy article-mentioned Alps sausage at Sapori D'Ischia.

        2. Don't know Muncan (sounds great), but Calabria is absolutely outstanding and Mike's Deli (the place KRS is referring to) has some excellent selections, including their speck and a very good imported mortadella.

          Although it's not fresh-made in NYC, I'd add the Fra'mani salumi (sweet Soppressata, Nostrano, Toscano, Gentile), an artisanal line made in California and sold at Fairway. Buy it sliced paper thin, like prosciutto, as it's so deeply flavorful that thicker slices are not necessary.

          1. I'm your friendly neighborhood cheerleader (though I don't live near them!) for Sikorski Meat Market in Greenpoint, on Manhattan Ave south of Nassau. All of their Polish sausage and a lot of their cold ccuts (and bacon) is made in-house and absolutely fantastic. Steve's on Nassau around the corner is also excellent, especially the kabanos (which is a long, skinny, sausage, available "fresh"/plumper or "dried"/skinnier, or they have a "spicy" variety that has a little extra black pepper).

            1. If you love sweet dry sausage like me then you know most of the deli's and salumaria's stock Alps brand.. I just stumbled upon this store in asatoria which sells at wholesale prices only thing is you have to slice it yourself but at half the price I think its awesome

              http://www.nysalamiandcheese.com/meat...

              1 Reply
              1. re: Nsxgo

                Do you remember what their hours are? I've tried calling and emailing but never got an answer.

              2. While some may throw a tantrum for suggesting it, the internet can save you time and money. I like Creminelli packed in wax paper. Aux Delices des Bois is vacuum packed, but I don't think they store it for long periods of time before a sale. There are many other brands I have not tried.

                1. This thread would not be complete without a reference to Ridgewood and Glendale where salamis and sausages of just about all persuasions abound. Meat meat meat and more meat!

                  Here is a link to info about the area's German/Eastern European meat:

                  http://chowhound.chow.com/topics/835763

                  There's also Italian sausage made on site at Valentino's Market on Fresh Pond Road (go to the back of the store) and there are Polish delis EVERYWHERE.

                  Fresh, dry, lean, fatty, pepper encrusted and not—Ridgewood and Glendale are where salamis and sausages come to party.

                  Ciao,

                  Glendale is hungry...

                  1. Jubilat. Polish owned and operated. Extraordinary dried and smoked everything. 5th Ave. and 17th St., Brooklyn. Totally worth the detour if salame-type foodstuffs are your thing.

                    4 Replies
                    1. re: Amy Mintzer

                      I second Jubilat. I also recommend Caputo's Fine Food on Court Street by 4th Pl. They have very delicious handmade sweet sausage, sopressata, salami as well as breads and house made muzz to go with them.

                      1. re: David11238

                        If you're going to Caputo's, might as well stop in at Esposito's, the pork store on court street. They make their own soppresata and dried sausage. Get them to slice it thin for you. Both very good.

                        1. re: missmasala

                          I've tried Esposito's a few times. They seem to be hit or miss. Their cured meats are fair (IMO), but not as good as Caputo's. Then again, who knows, maybe the both of them have their respective sausages at the same place.

                          1. re: David11238

                            Lou DiPalo once explained to me why they do not make their own salumi: the NYS and Fed laws and regulations on producing cured meats can be in credibly demanding and expensive for many places that do not do enough volume to warrant the investment. Thus, purveyors like Alpi end up selling to a number of shops (like DiPalo, if I remember correctly). I'd venture a guess that unless the shop does a large-ish volume, they're buying in--says nothing about quality, of course. Alpi salumi are very well made.

                    2. i ventured to both Muncan Foods and the Calabria pork store. Calabria Pork store is how it sounds, all pork and great sausages, i like the broccoli rabe in particular. They also have nduja, the cured suasage too and the extra spicy soppresseta is addicting. Muncan has a lot of Eastern Euro cured meats and a bigger variation, try their rolled bacon and their chicharrons.