Hanging in the curing vault at San Giuseppe Salami Co. is more than just several dozen sausages that have been aging for four months. Suspended there is a history as rich and layered as the spices in the meat. A bite of a soppressata is the culmination of hundreds of years of experience across two continents.
“Those traditions I learned to do were embedded in me,” says Giacomo Santomauro, owner of San Guiseppe. “It’s not a job. It’s your family history. It’s your culture.” For more than 20 years, the 49-year-old Santomauro has been making and selling Italian-style sausages. First, he produced them in a small deli on what used to be High Point Road in Greensboro. That later turned into a full-scale production facility on a quiet swath in Alamance County.
