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Four Generations....One Promise....Quality......

Our aged ethnic products are stone cold pressed, hung and aged for months in all natural oil from Italy. In the entire year our products are made during the length of a few weeks--when the temperature and humidity are just right for cold stone pressing and hanging.

Patience here is absolutely the key to perfection. Since the early 1920's the family has been selling our ethnic products to tens of thousands of happy customers. You simply can not rush our aging process----just like fine wine---the products truly improve`with age. These products age for a minimum of 7-10 motnhs---however---typically it is for over one year if not longer.

This is the true "Calabrian" way of making quality food products, slowly and with steady hands and watchful eyes. The products are inspired and are a product of "old world" Europe. Time and patience are needed to make our products---they absolutely can not be mass produced.

Above: Our famous Calabrian Salami with some fine wine and aged provolone.

Our Fresh Line of products are a combination of attention to detail, quality ingredients and a taste for perfection. We offer the following Fresh Products: Torpedo Mix, City Chicken, Kielbasi and Kielbasi Loaf. We don't typically make products that are readily available elsewhere---instead---we focus on the European American experience. Our Fresh Products simply can not be mass produced--they are all hand made the old fashioned way.

The Story of Sopressata: Aged Perfection!

Our Sopressata is unlike any other you have ever had. First---we cold stone press our “supies” to perfection. This is a lost art. In a world of pure mass production—we stick to our roots and make these the old fashioned way! We also use the leanest meat possible---not the typical Pork Butt. We strictly use Pork Sirloins--the best of the best. There is very little fat on our sopressata. We use NO preservatives---and we are the healthy choice for legendary taste. We also use the finest ingredients—and the best possible oil. Lastly—we Age our soppressatta just like a very fine wine. In the entire year—we make soppressatta for only 10 weeks---the weather has to be absolutely perfect. You can not mass produce this product.

Above: Waiting in line for some "European" American products.

Our Sopressata and other fine, aged meats have recently been the subject of much conversation through out the internet. Just google topics such as PA Sopressta, PA Supie or PA Capicola and read some of the reviews. We are proud of our products, and proud of our rich history. We hope that you choose Bressi's for your aged meats and Italian specialties. Ciao...

Above: Sopressata during their second hanging before oil.

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