Dry Cured Pepperoni // Parma Sausage // Pittsburgh, PA
What’s a Pittsburgh-based company know about Italian food? Well, what’s a humble cobbler know about aging meat? A lot, it turns out. Parma’s patriarch — the founder’s grandfather — was a Corsican shoemaker who started making his own salami after a particularly frustrating antipasto he had at a dinner party. Today the tradition continues, with good Berkshire pork, loads of zesty spice, and lots of patience. Nibble with cheese and a good glass of porch-side bourbon, or pass out slices to satisfy grumbling bellies as your guests await the evening meal — just be sure to save some pieces to mix into the sautéed collards.