About Martinelli’s Farm and Charcuterie

When I was a child growing up in Providence life was a little different back then than it is today. I remember my two grandmothers getting together to make sausage. They would go into the basement of our house and into a room that was called the cold storage. In the cold storage they would hand grind pork and all the various spices (I remember fennel as being one of them) and run the mixture through a manual machine and out would come rolls of sausage. Today it is a little different. I can raise my animals all naturally, but once they are ready to go to market I have to look for the best and most authentic USDA butchers or curing houses to accept my meat. We try to make our customers feel like they are in the product's country of origin while eating our fine meats and sausages. We have gone to great lengths to search out authentic USDA facilities to bring to you not only the finest selections, but the most authentic. Have fun visiting the various countries with food.Read their story