What Makes Us Different?
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.
The pre-cut, 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.”