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Why Battistoni

What Makes Us Different?

Battistoni’s Process

New York State’s Largest Maker of Authentic Italian Dry Meats!

There is a fine art to producing the best tasting Italian specialty meat. Our process has remained the same for decades.

Step 1
The pre-cut, 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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