Two flavors to choose from! Spicy/Hot and Sweet/Mild
Definition: An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings. It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar. It is stuffed into a natural casing and air-dried. Capocollo can be prepared hot or cold and served as a snack, an appetizer, or as a main dish. When it is made into a hard dry sausage it is known as Coppa and is very similar to prosciutto.
Join Prairie Fruits Farm & Creamery every Saturday in April for a perennial favorite, “Babies & Brunch”! Next one is Saturday April 13th.
Come out to the farm and visit with the new baby goats, see the emerging signs of spring, buy local farm products, and enjoy a locally-sourced delicious morning brunch! This free, family-friendly event goes from 10:00am – 2:00pm.
In addition, we will offer a brunch menu featuring Chef Raquel Aikman Ritz of Feast Catering. Chef Raquel will create 4 unique menus for each of the Saturdays in the month of April using fresh, spring ingredients from local farms including Blue Moon Farm, Bane Family Farm, The Mill at Janie’s Farm and Piemonte Sausage
Each menu is still being finalized, but you can expect similar delicious dishes to those of last year! Favorites like Blueberry French Toast Casserole or Goat Cheese Biscuits & Creamy Piemonte Sausage Gravy or Moonglo Spring Veggie Quiche with Blue Moon Farm Greens will be selected with a variety of both sweet and savory dishes to make each Saturday unique. A beverage menu featuring coffee, PFFC’s famous Goat Milk Hot Chocolate, Mimosas, Bloody Mary’s and a selection of beer and wine will be available.
Restaurant and Retail
Notable chefs are currently incorporating our sausage and salumi into their menus.
– If you are a retailer or chef contact us to see how you can incorporate Piemonte Sausage and Salumi into your offerings.
– Have a unique sausage or salumi requirement? We produce private label sausages using customers’ recipes or can develop a recipe for you.
Yield: 12 servings (serving size: 1 cup)
⦁ 1 (7-ounce) can chipotle chiles in adobo sauce
⦁ Cooking spray
⦁ 2 1/2 cups chopped onion, divided
⦁ 1 1/2 cups chopped green bell pepper
⦁ 1 1/2 cups chopped red bell pepper
⦁ 5 garlic cloves, minced
⦁ 8 oz. Piemonte Chorizo Mexicano Sausage
⦁ 1 1/2 tablespoons chili powder
⦁ 1 tablespoon ground cumin
⦁ 1 1/2 teaspoons dried oregano
⦁ 1 tablespoon fresh lime juice
⦁ 1/8 teaspoon ground cinnamon
⦁ 3 (15-ounce) cans black beans, drained
⦁ 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
⦁ 1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
How to Make It
⦁ Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
⦁ Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and Piemonte Chorizo Mexicano chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in salt, and black pepper.
⦁ Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream, avocado, cilantro, cheese, lime and 1 tablespoon onion. Serve with tortilla chips.