For the past several years we've been selected by Feast Portland to collaborate with other great brands and chefs in the food community to produce a one-of-a-kind, limited edition sausage. Some of you may remember the Sai Ua, which was a collaboration with Andy Ricker of Pok Pok, or our Cheddar Frankfurter which we worked on with Tillamook. This year, we're excited to introduce Nonna's Kale and Provolone Italian Sausage. We worked with James Beard Award Winner, Joshua McFadden of Ava Genes, to bring this delicious new sausage to life. One of the most amazing parts of these collaborations is that a portion of the proceeds directly to Partners for a Hunger-Free Oregon and Urban Gleaners. This sausage was made in a limited run, so be sure to get yours before it sells out!
A NOTE FROM ELIAS
"You know it's easy for me to get stuck in my own style of sausage making, but it's so fun to be able to use, you know, the brain of some of the most talented people, I think in the whole world in food, and see what they would like to create. Joshua, of course, is rad because the first thing he says about a sausage is you gotta add vegetables to it, which is also very unique. We instantly decided that it needed to be green and cheesy and really, really delicious...and the rest was pretty easy. It's impossible for that to suck."
Elias Cairo, Head Salumist,