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  • All of the cured meats are fantastic, as noted, though I have to add: the Salame Rustico, (great big peppercorns, super tasty) But I thought I would offer a review of their as-yet unadressed sausages.. Once you grill a few of Parma's garlic sausages: subtly spiced, fresh, amazing, you'll never settle for a generic "Italian sausage" again... Their hot Italians are good, don't get me wrong, but the garlics are legendary. I actually use the hot Italian sausage (which you can by uncased, or "loose") more in meat sauces and meatballs. It's packaged as "Loose Hot Italian" which always feels like a slightly funny thing to order... The veal sausage which they added a year or two back is really nice too. I have not tried the chorizo or the kolbassi/kielbasa, and though they're perhaps a bit of a cultural stretch for Parma, I can't imagine they'd sell anything that was less than the highest in quality and freshness. Plus, everyone's really nice. The last time I was in, the gentleman who runs the Asian grill stand up the street came in to buy some sausages, got into an friendly argument when they refused to charge him, promised lunch to the guys behind the counter, and then left a fifty on the counter when their backs were turned (he had probably bought 5 bucks in sausage), seemed to be an ongoing conflict! Great place, get in there soon!
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