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Since 1925, this Italian food purveyor has been making and selling an impressive selection of sausages and cured meats. We especially like their domestic take on Italian lardo, made by seasoning Berkshire pork fatback with rosemary, pepper and spices, then burying it in salt for at least 30 days
376-378 Eighth Ave
|Cross street:||at 29th St|
|Transport:||Subway: 1, 2, 3, A, C, E to 34th St–Penn Station|
|Opening hours:||Mon–Fri 7am–6pm; Sat 9am–5pm|
|Do you own this business?|