Our Story,

When our family came from Sicily in the early 1900’s, they migrated to the Monterey Peninsula because it reminded them of Sicily.  Most fished, others opened small markets.  Each market would make their special Sicilian sausage.  These recipes were held close to the breast and passed down on a need to know bases.  (It was important to each sausage maker to have the best sausage.)

When I was growing up in the early 1940’s I remember the small markets in downtown Monterey. They usually made sausage one or two days a week. You would order your sausage and have to pick it up the day it was made or they would sell it. By the mid 1970’s there were very few markets making Sicilian sausage.  This is where the voyage begins…

When I retired and started talking with family members and friends that remember what spices and little secrets that our uncles and some grandparents had used in their secret blends. Through all that, my partner and I came up with our special blend. There are no secrets for making sausage, only a certain number of spices that can be used for Sicilian sausage. So, it comes down to the blending of our spice and the quality of our pork. There is 100% Pork Butt, no additives, no fillers, no preservatives.

Just the best Sicilian sausage on the market!

Joe L.