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Fortuna's To Your Door...
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What Is Being Said About Fortuna's Great Sausages...
"America's Best... Worth Waiting For..."
-Los Angeles Times
"The Best..."
-Jay Leno, The Tonight Show
"Italian Sausages Made The Old Fashioned Way...Like Nana Made"
-New London Day
"Best Of The Best"
-Los Angeles Times 1994
"It's Fiery, It's Italian Gold, It's...Soupy
---Providence Journal
"Rhode Island Has Quite A Few Originals Such As Johny Cakes, Stuffies And Now {Fortuna's} Soupy!"
---WJAR TV
"Wonderfully Flavorful Without Being Overpowering--Superlative!"
---Gourmet Digest
"Made Right Here In "Little Rhody"...
Same Way Made 2000 Years Ago In Italy"
-Chariho Times
"The Soprano's would love Fortuna's Sausages"
- Playboy Magazine 2003
Top Sausage of the Month Club Listing
- Men's Journal 2004
"Vote THE BEST sausage in Rhode Island "
- Rhode Island Monthly
Also Written Up In "Fort Worth Star"..."Houston Post"..."The Echo..& more."
---All with rave reviews!!
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What is Soupy?
A dry-cured, dense and flavorful "all natural" sausage is Fortuna's Soupy (or known around the world as soppresata). Fortuna's Soupy® is an old world tradition that was brought here from Italy hundreds of years ago and was passed down from generation to generation. Like many other fine arts it is a dying tradition. At Fortuna's we have taken our old family recipe and resurrected the fine art of making dry-cured sausages and salami. Now in our 4th generation !
Each stick is hand-made, from the precise trimming of the pork, to stuffing it into natural casings and tying by hand with pure cotton twine then hung to air dry for 8-10 weeks.
HOW DO YOU EAT IT?
Ready to eat - just slice & eat or put in salads, pastas, sandwiches, frittata, any way you like heated or cold... Endless possibilities...Our dry sausages will last for months { if not eaten first} when stored in your refrigerator wrapped in plastic or foil
For our Recipes click here
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