New York, United States

A century-old salumi shop on Eighth Avenue, opened in 1925 by two friends from the Piedmontese province of Biella who came to Hell's Kitchen and started curing the way they had at home. The deli still stands at the same address; the salami line behind it has grown to roughly thirty cured products, including the American-style pepperoni that pizza shops and home cooks across New York buy by the log. Spicy paprika-and-cayenne pork, hung to dry for weeks, sliceable thin enough to cup and crisp on a pie. Slow Food NYC honored the shop for keeping the recipes intact through three Italian-American generations.