gmhTODAY 20 gmhToday June July 2018 - Page 113

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