With the rain finally arriving in the Bay Area, it is starting to feel like winter, and thanks to the rain and cold we are able to make and cure our annual production of Calabrian sausage , that we typically produce in January when the weather conditions are ideal for curing sausage, cold and humid. In addition to the curing of sausage I love to prepare Friscatula, Calabrian polenta with savoy cabbage, during this time of the year. 

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