Fra'Mani Pork Sausages
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Inspired by memories of the delicious cured meats his Italian grandfather prepared for his Chicago delicatessen, chef Paul Bertolli brings a rare zeal to handcrafting authentic salumi – salted and cured meats or sausages in the Italian style. The former Chez Panisse chef and award-winning cookbook author follows pastoral traditions learned from artisan producers in Italy. Made from the finest-quality naturally raised pork and free of fillers, Bertolli’s fresh coarse-ground sausage coils lend superb flavor to Italian specialties. Each coil is enclosed in natural hog casings, tied with twine and accented with fresh bay leaves. Shipped fresh, the sausage will keep for one week refrigerated, unopened. 2-lb., 2-oz. coil (serves six).
Notice that second bullet point above. What the hell would anyone celebrating Hannukah want with a bunch of linked pork sausages? I mean, according to Jewish observance, you're not even allowed to touch them...
Silly Williams Sonoma. Stick to over-priced serving tongs. No split pea and ham soup for you.
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