Faicco's opened on Thompson Street in the Village in 1900, and in the 1940s relocated to the space on Bleecker.
Faicco's produces several kinds of dried and fresh pork sausages on site.
Dry Pork Sausage
Available in sweet and hot varieties.
True to its name, Faicco's offers a number of cuts of pork in its meat case. Here, pernil, or pork shoulder.
One of Faicco's specialties is its housemade braciola, right, a cut of pork pounded thin, sprinkled with herbs and rolled up with cheese, to be served braised.
Eddie Faicco says that the store's fresh sausage is one of its biggest-selling items, especially in the summer, when customers pick up a coiled sausage, like the cheese and parsley variety, for grilling.
Made in-house and available fresh or smoked.
Faicco's sells a variety of hard aged cheeses whole or grated, such as pecorino and locatelli romano.
Faicco's imports Italian burrata, fresh mozzarella with a milky center.
The store's homemade dishes such as baked ziti and eggplant parmesan are big sellers. "People still want a home-cooked meal—they just don't have the time to cook it anymore," says Eddie Faicco.
Fried arancini, plain or with prosciutto.
The store makes a number savory breads filled with eggplant, spinach, or broccoli rabe.
Ricotta and Meat Sauce
Items like fresh cheese and housemade sauces make it easy for customers to prepare quick meals at home.
Quick-cooking polenta can be served loose or cooled, cut into pieces and grilled or fried.
Dried fava beans can be used to make a simple stew that's often served with bread before a pasta course in Italy.
Essential to preparing good risotto.
00 flour is milled super fine, and is often used to make delicate fresh pasta.
Imported from Sicily.
Sardines and anchovies are incorporated into many Italian dishes, such as pasta puttanesca, in which anchovies are cooked into a red sauce base.
For a sweet tooth, chestnut cream is excellent folded into a crepe or dolloped on vanilla ice cream.