New York State’s Largest Maker of Authentic Italian Dry Cured Meats, we are crafting product in the fine artisan method for decades.
The premium AAA pork and beef is first ground according to meat type, and mixed with hand-blended Old World Italian spices.
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.
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.”