by Ryan Burk WCIA ci Living Storyteller
You may not have ever given any thought to how sausage is made, but it actually is a very interesting process. I follow along with Piemonte Sausage to see how its done in this latest Made in Illinois.
Click here to view the ci Living story.
Taste it you love it! It is that simple with Piemonte Sausage.
Sapori e Saperi Adventures’ course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co‐author of Salumi d’Italia,
On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.
Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.
We use locally sourced all natural meats, fresh herbs and spices. Like the family sausage makers before us, we grind and blend all our own spices and herbs for each sausage variety, creating a more flavorful sausage. No premixed flavorings for Piemonte Sausage.
Join us and find out what great sausage is about…
-Bernie’s Classic Fennel and Hot
-Cantalupo
-Italiano Birra (Italian Beer)
… PIEMONTE SAUSAGE is available for the TASTING at Hy-Vee Bloomington Meat Department TOMORROW – Friday, August 26, 2016, from 3:00 – 7:00 pm.
‘Meat’ you tomorrow at Hy-Vee Bloomington
,
Claude and Susan
Welcome to the Piemonte Sausage Website!
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