IN August, Robert Simonson from The New York Times stopped by Spiedie Fest to experience our beloved community event. We loved meeting him and his team, passing on stories of the early days and most importantly, sharing some Salamida Spiedies.

Since our founding, this has been part of our recipe; meeting new people, telling our story, sharing our not-so-secret sauce. At Salamida’s, we believe this ritual will continue to help keep our Binghamton delicacy alive. It’s imperative, however, that we continue to seek ways to offer a seat for everyone at our table.

Whether you use our sauces on meats or meatless-proteins, our seasonings on a savory egg breakfast or sweet potato side, we hope you enjoy them with new friends, share stories and continue to keep our tasty tradition alive!