Here in Utah we have one of the best fresh sausage makers in America....Colosimo's. I am making some cured product this weekend and I did not get a chance to get to my pork supplier this week. I stopped at Colosimo's and asked Joe Colosimo if I could possibly purchase some pork from him and his immediate response was "absolutely".
We went into the freezer and Joe retrieved a ladder to be able to get up to an open box. He handed me a huge shoulder that had been shipped vacuumed wrapped in about a 15 pound package and quickly asked if that was enough. I replied that this would be great.
We then exited the freezer area to the lobby where I asked him what I could pay him for this and he refused to let me pay him for it. We help once in a while with their electrical needs but I didn't feel I deserved this in anyway but he said it was a small token of thanks for what we do for them. Wow, what a nice gesture and offering to me. Joe is the best and if you see there products in the store, purchase some. You can find their sausage in Sam's, Walmart, Harmons, Smiths and other purveyors of great meat products. There Hot Italian sausages are killer on the BBQ cooked slow and with some smoke. You will want to cook more than you can eat so you can have leftovers to cut up and use as a base for a red sauce. They also go well in a jambalaya or what ever you can dream up for them.
They also make their own cured meat products and are sold locally through Harmons and can be found in the deli section next to Creminelli's and Boar's Head products. There products are worth a try....trust me.
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About Me
- Scott
- Believer in the fact that we all deserve the best products we can find and sometimes it's just better to do it ourselves! God gave us the ability to learn, I take advantage of that everyday of my life. I was also born a tinkerer.... Books worth reading if you are interested in doing this yourself: Dry-Cured Meat Products by: Fidel Toldra This book is a difficult read and more of a undergraduate or graduate study guide on the subject so you are for-warned. Charcuterie by: Michael Ruhlman & Brian Polcyn This is a great book with recipes for various meat products and preparations including some dry-cured recipes. I have many other books and can recommend others if you would like, just ask. My source of supplies: Butcher Packer Supply This is a solid source of great products at reasonable prices.