By: Sara Grazia I recently shared my traditional salami making experience with you all. My mamma and I made quite the bounty, and I hope that you enjoyed the photos that we shared with you. This week I’m excited to share with you the continued and fascinating journey of our artisan cured...

By: Sara Grazia Every year I pack up the car with a mountain of salami casings, spices, salami making equipment, and of course - fresh pork for the annual pilgrimage to my mamma's outdoor kitchen for a spot of traditional Italian salami making. My mamma likes to stick to her...

By: Sara Grazia My isn't time flying! May is only one more night sleep away and then the salami party begins! Yes that means rain clouds, wellingtons and woollen jumpers, but on the sunny side, you’ll be treated to tasty and succulent salami and other delicious cured Italian meats.As many of you know,...

    By: Sara Grazia My isn't time flying! February has already past and March has kicked off with burst. The Autumn doesn't seem to have arrived and the heatwave in the south continues (which means continual barbeques and fresh sausage making for another few weeks at least!). Of course with the cooler weather...

By: Sara Grazia  Here at sausage head quarters we are always excited about sharing our love of the sausage…   We simply love them all, be they the biggest of bratwursts, the cutest chorizo, or the loveliest of loukaniko… but when it comes to the ingredients and how they have been...