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the way it's supposed to beWhen I was a child growing up in Providence life was a little different back then than it is today. I remember my two grandmothers getting together to make sausage. They would go into the basement of our house and into a room that was called the cold storage. In the cold storage they would hand grind pork and all the various spices (I remember fennel as being one of them) and run the mixture through a manual machine and out would come rolls of sausage.
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They would cut off the amount that they thought would be enough for one meal and then hang them in a loop on a bamboo rod that stretched the length of the cold storage. They had no recipe; it was done by memory and they both knew what to do. I remember them conversing in Italian and they seemed so jovial. Never was there any pressure or yelling, it was a very mellow time. The sausage was so good.
In the other part of the basement I would help my grandfather Joe make different liqueurs for the Holidays. We would make blackberry brandy, apricot brandy, anisette, to just name a few cordials. What a great period of time it was. Today it is a little different. I can raise my animals all naturally, but once they are ready to go to market I have to look for the best and most authentic USDA butchers or curing houses to accept my meat. We try to make our customers feel like they are in the product's country of origin while eating our fine meats and sausages. We have gone to great lengths to search out authentic USDA facilities to bring to you not only the finest selections, but the most authentic. Have fun visiting the various countries with food. Buona Mangiata!
In the other part of the basement I would help my grandfather Joe make different liqueurs for the Holidays. We would make blackberry brandy, apricot brandy, anisette, to just name a few cordials. What a great period of time it was. Today it is a little different. I can raise my animals all naturally, but once they are ready to go to market I have to look for the best and most authentic USDA butchers or curing houses to accept my meat. We try to make our customers feel like they are in the product's country of origin while eating our fine meats and sausages. We have gone to great lengths to search out authentic USDA facilities to bring to you not only the finest selections, but the most authentic. Have fun visiting the various countries with food. Buona Mangiata!
perfection is our goal
At Martinelli’s, true farming craftsmanship is at the heart of our business. Our animals are happy animals and our products are an example of the care and love we put into our adventure here on the farm. Our dry-aged meats are derived from the high concentration of dairy that our hogs are fed daily, and seasonally farm fresh veggies are also part of their diet. Our beef is mostly grass fed and we also supplement their diet with seasonally fresh vegetables. We strive to deliver the highest quality foods at all times.
All are welcome to visit our farm at any time.
All are welcome to visit our farm at any time.