the sausage press. Natural casings were used. Each sausage
was tied in lengths of six to eight inches and hung in the
sausage shed.
Antonio Filice emigrated from Calabria Italy to Gilroy
in the early 1900’s. What he brought with him was the
knowledge of making homemade sausage, salami, prosciutto
and coppa. Today the tradition continues, with Don and
Gary making bresaola, prosciutto and coppa. Under the
main house is an isolated drying area perfect for curing these
delictables. Halfway through the morning we had a sampling
of last year’s charcuterie while next year's was being pro-
cessed. What a treat!
The conversation and the stories continued at breakfast
and at the early evening dinner while family and friends
gathered at the table. The families travel from all over
Northern and Central California to gather on the second
Saturday of January and it was great to see how the various
assignments are being passed on to the next generations
happily mentored by the senior members of the family.
The stories, and the gatherings have been a vehicle for the
Delorenzo family to come together and relive some of these
old traditions. It was interesting to note that all generations
present knew this event was as much about family as it was
about sausage making!
TODAY thanks them all for the friendly reception.
gmh
Calabrese Sausage
(A recipe similar to the Delorenzo’s)
10 lbs. pork shoulder, ground medium course
3 ½ oz salt
1 to 2 oz crushed red pepper flakes (optional)
2 tsp. pink curing salt
Pork casings, thoroughly washed and drained
Butcher’s twine
Mix pork, salt, pepper flakes and curing salt. Place the
ground mixture in a sausage press and fill casings tightly.
Measure off approximately 6 to 8 inches long for each sausage
link and secure with butcher’s twine, poke several holes in
each sausage, place in large pans and refrigerate, uncovered
overnight. The sausage mixture can always be used for
sausage pat