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Cured meats and fats - Salumeria Biellese run

wineyarders | Jun 6, 200804:23 AM

I'll be in town and want to pick up a few items from Salumeria Biellese. I'm a bit torn between a few items and thought there may be a few suggestions offered here. Basically I want to pick up all cured meats - a ground sausage, non-ground item, and some fat for about $100 or so. I'm also interested in the boar cacciatorini. This will pretty much all be for personal consumption - antipasti, sandwiches, everyday use. So... as of now I'm choosing between the sopressata, sopressata Toscano, and saucisson sec; between capicola and bresaola; and between pancetta and guanciale. I'm open on the sausage, leaning toward the capicola for $$ reasons, although I've had the bresaola and it's fantastic, and am torn between the fat.

Any suggestions or thoughts?

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