Tony Incontro's titles of "Salumist" and "Butcher" are badges of honor he wears with pride. They reflect a spark of interest that dates to when he was a child, helping his father, brother, uncle and grandfather ("Nanu" in Sicilian) as they carried on a family tradition of keeping their Italian heritage alive, making sausage and peppers each Christmas Eve. The multi-generational, pre-holiday gathering typically took place in the garage where the Incontro men would create their signature salumi, paying homage to the Incontro's roots, which are in Carlentini Sicily and Reggio Calabria, Italy. The Incontro's annual ritual of creating salame Calabrese and Siciliano and the sights, sounds and especially the aromas of creating fresh Sicilian sausage ("Sasizza") are what ignited Tony Incontro's culinary journey and a passion for pork that has consumed most of his 35-year life.
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