Faicco's Pork Store - New York, NY

Faicco’s is an old Greenwich Village butcher shop where you get sausage, pork shoulder, tripe, and pig skin cut the old-fashioned way, by hand from whole pigs. Beyond great pork to take home and cook, the irresistible eat-it-now specialty is arancini, which are crispy fried balls of risotto impossible to stop eating.

100% Approval Rating (15 votes)

Overall: Worth planning a day around

Must Eats

Cheese (N/A)

rice balls ($4.00)

sausage (N/A)

Written Reviews

Michael Stern

"Faicco’s is a real butcher shop. The sausage, pork shoulder, tripe, and pig skin are here cut the old-fashioned way, by hand from whole pigs. The sausage – hot or sweet, with or without garlic, cheese, fennel or parsley – is deliciously fatty and full flavored the way ..." [Read More].

Food Doof

November 30, 2005

"Everything Faicco's sells is fresh and delicious. Their sausage and fresh mozzarella is the finest, bar none. Try their broccoli rabe and sausage bread. Also try their rice balls, heated in the oven and topped with their hoomemade vodka sauce. ..." [Read More].

Logbooks

11/5/2004 - Michael Stern, $10
6/12/2002 - Michael Stern, $10

Map & Directions

260 Bleecker St., New York, NY
212-243-1974

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Lunch
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	No
Alcohol Served:	No
Outdoor Seating:	No
Reservations Accepted:	No
Delivery Available:	No
Takeout Counters:	Yes

"A pinwheel of cheese & parsley sausage, for sale at Faicco's."
Vidiot42

"Huge provolone cheeses hang in the back."
Vidiot42

"A tray of arancini ready to eat now or take home and heat"
Michael Stern

"Some rice balls don't even make it out of the store, they're so good."
Vidiot42

"Faicco's is never empty. Italian-food fanciers come here from all over Manhattan. The butcher cases and prepared food are on the right. On the left are shelves of groceries."
Michael Stern

"Now in its 107th year of operation, Faicco's is a good taste of the way Greenwich Village used to be ... and to a large degree, still is!"
Michael Stern