Most people say they don't want to know what goes in the sausage. But I've always wanted to know! So when I got the chance to tour a sausage factory, I jumped at it. A friend of mine works at Creminelli Fine Meats, a traditional Italian sausage and meat producer smack in the middle of Utah. Christiano Creminelli moved his family's generations-old family business from the Piedmont region to Utah in 2007, and the rest is delicious history. This is special sausage -- the kind you treat yourself and your loved ones to around the holidays.
I wasn't sure what to expect when we went on our tour. My son was allowed to join us, so I figured it would at least be safe. Would there be squealing pigs and giant mixers? Hardly. Here are a few surprising things I learned about sausage.
Cerminelli makes salami -- Italian aged sausage. It's got a more intense, concentrated flavor than, say, the Hickory Farms sausage we're more familiar with. It's also smaller, denser, and it's got that white stuff on the outside. More about that white stuff later.