What Is a Dry Sausage?

Many cultures have perfected different ways of curing or preserving meat, either through drying or smoking. Our dry sausage comes from an Italian tradition of curing pork using only salt and air. Many commercial sausage makers cook their product. Artisan producers will tell you that cooking changes the flavor. The common factor is that meat is ground and a casing is used. In Central European countries such as Germany, Hungary, and Poland, smoke is used to cure the meat.

We use salt and air to dry our sausage. The result is an artisan sausage with a deep, complex flavor that requires no refrigeration and has a practically unlimited shelf life. Our dry-cured sausage is a high-protein, no-fuss snack. Because it is cured meat, it never needs refrigeration and can be carried anywhere, which is perfect for: hunters, hikers, golfers, bikers and fishermen.

Quality, Consistency, and Passion

Making the finest Italian sausage and meatballs is what we do. We keep it simple; the best things in life are. We strive for consistency, so you'll know you're getting the best Italian sausage for your family dinner every time. We use high-quality ingredients, including an all-natural hog casing. Our sausage tastes the best because it's made to order every day. We don't cut corners, we don't use preservatives, and as much as we can, we keep it local.

Paisano's Italian Sausage
Our recipe hasn't changed since 1973. We grind pork and fresh herbs and spices. We make it two ways: link or rope. We use an all-natural hog casing to make our sausage. Our favorite way to serve it is baked, with pasta and marinara.

Bulk
Some of the sausage we leave is in loose form. It's best used in lasagna, to make meatballs, and, of course, in pie at Easter. A few years ago, some of our customers let us know that it was great to grill. Better than any hamburger! So during the summer months, we have them ready to go into patties for your cookout.

Paisano's Meatballs
We use beef and pork, along with herbs and spices and Romano cheese, to make our meatballs. They're handmade, rolled into 1-ounce or 2-ounce meatballs. They're pre-cooked, too. And the best part is that we quality control every batch!

The Secret to Making Great Italian Sausage

We make it like your great-grandma would've made it if she had a state-of-the-art industrial sausage stuffer. But you get what we're driving at: Our sausage recipe hasn't changed since we started in business. It's made fresh to order every day; we don't cut corners, and we don't use preservatives. We use high-quality ingredients, and as much as we can, we keep it local.

We've used the same pork supplier for over 20 years. We are sticklers for quality. Because we are a small company, we maintain consistency and quality in our products. We're hands-on, too; machines can't make meatballs, at least not correctly. The texture isn't right. We don't mess with the recipe for our Italian sausage. It hasn't changed since we started making it in 1973. It was, quite simply, perfect.