| 
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.
Web site and all
contents © Bressi Family Foods 2008, All rights reserved.
|
