A family recipe that started on Long Island is now making its way across the country. Salpino’s famous prosciutto bread is baked fresh and shipped to customers in 49 states.

The family-owned Italian food market in Dix Hills has been serving customers since 1985, when Paul Barbieri’s father first started the business. Today, Paul is carrying on his father’s original recipe, and he says it took years to perfect the bread. “Couldn’t tell you exactly how it became a passion of mine, it was my dad’s original recipe,” Barbieri said.

The bread started getting attention online, and customers from outside Long Island wanted to try it for themselves. That led Salpino’s to start shipping the bread across the country. The prosciutto bread is now baked fresh the morning it ships, with Salpino’s shipping up to 400 loaves a week.

Barbieri says the business has grown, but the focus has stayed the same. “We’re known for quality, and a true family-owned business.”

From a family recipe to a favorite across the country, Salpino’s is putting a taste of Long Island on tables in 49 states.