Thanks to your support we are still here!

We know this has been a difficult time for everyone. We hope that you are staying well and looking to 2021 with renewed optimism. Thanks to your continued support we turn five this year. Looking forward to continuing to produce delicious and distinctive sausages and salumi.

Claude and Susan Cole, Piemonte Sausage


Proposed Italian Sausage and Salumi Course

Bologna – Parma, Italy

January 8 – 13, 2020
Seven spots available! Sign up today!

Download course information here:
Sausage Salumi Course 2020 (PDF format)
Sausage Salumi Course 2020 (Word format)

Similar course through the partner company: Advanced Course in Bologna and Parma Italy



Calling all Chefs

Restaurant and Retail

Notable chefs are currently incorporating our sausage and salumi into their menus.

– If you are a retailer or chef contact us to see how you can incorporate Piemonte Sausage and Salumi into your offerings.

– Have a unique sausage or salumi requirement? We produce private label sausages using customers’ recipes or can develop a recipe for you.

Salumi Holiday Gift Boxes Ready for Purchase

Our Piemonte Sausage Holiday Gift Boxes packed with our delicious Salumi are ready for purchase!

Check with your local Piemonte Sausage retailers: Art Mart, Common Ground Food Co-op , Cheese & Crackers, Harvest Market – Champaign and Prairie Fruits Farm & Creamery.

Do you spy with your eyes, our delicious Piemonte Holiday Mild and Spicy Capocollo aging in the chamber? It will be ready in time for the holidays.

Introducing Korean Style Beef & Pork Sausage

Inaugural Korean Style Beef & Pork Piemonte Sausage at the Sipyard in Urbana debuting at the Urbana Sweetcorn Festival!

Festival 2019 Dates!
FRIDAY, AUGUST 23 – 5PM – Midnight
SATURDAY, AUGUST 24 – 11AM – Midnight

Capocollo now ready! Spicy/Hot and Sweet/Mild

Two flavors to choose from! Spicy/Hot and Sweet/Mild

Definition: An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings. It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar. It is stuffed into a natural casing and air-dried. Capocollo can be prepared hot or cold and served as a snack, an appetizer, or as a main dish. When it is made into a hard dry sausage it is known  as Coppa and is very similar to prosciutto.