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Why Battistoni

Battistoni’s Process

New York State’s Largest Maker of Authentic Italian Dry Cured Meats, we are crafting product in the fine artisan method for decades. 

Step 1

The premium AAA pork and beef is first ground according to meat type, and mixed with hand-blended Old World Italian spices.

Step 2

The meats are then stuffed into precisely-sized casings, and transferred to one of seven cook houses, where they are fermented and heat treated for 19-plus hours.

Step 3
The meat products are then sent to drying rooms where they are hung and cured for approximately one-to-three weeks. Constant air circulation allows the sausage to dry slowly and consistently. The end result is losing up to 30% of their weight, hence the term “dry meats.”

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