Sopressata at Faicco's - Sietsema's Secrets скачать в хорошем качестве

Sopressata at Faicco's - Sietsema's Secrets

In this edition of Sietsema's Secrets, Robert and the Eater video crew head to the Faicco's Pork Store mothership in Dyker Heights to see how this century-old company makes its sopressata. Sietsema explains: "Every week at Faicco's, 1000 pounds of pork is transformed into 600 sweet and 400 hot sausages." The entire process takes about three weeks, and the end result is "every bit as good as anything you can get in Italy, perhaps better." Subscribe: http://www.youtube.com/subscription_c... Watch our new series, Consumed The Ramenrrito: Even better when you're stoned:    • Ramen + Burrito = The Legendary Ramenrrito...   Honey pizza: The crack pie of pizza:    • Honey Pizza: The "Crack Pie" of Pizza - Co...   Creme brulee scone: The new cronut?    • Creme Brûlée Scone: The New Cronut? - Cons...   Check out our other new series, Savvy The proper glassware for wine:    • The Proper Glassware for Wine - Savvy Ep. 4   How to not fuck up a steak with Marc Forgione:    • How to Not Fuck Up a Steak, with Chef Marc...   Essential kitchen knives with Paul Liebrandt:    • Essential Kitchen Knives and Skills, with ...   Check out our full video catalog: http://youtube.com/eater1/videos Visit our playlists:    / eater1   Like Eater on Facebook:   / eater   Follow on Pinterest:   / eaterdotcom   Follow Eater on Twitter:   / eater   Read more: http://www.eater.com Our Video Crew: https://www.eater.com/pages/masthead-...