At Parma Sausage in Pittsburgh’s wonderfully gritty Strip District, local pigs have been ground into amazing Italian sausage since Alessio Spinabelli gave up shoemaking for sausage making in his Corsican village.
In 1954, his sons, Luigi and Lodovico Spinabelli came to Pittsburgh and followed in their father’s footsteps. The result is some of the best sausage you’ve ever tasted, from spicy Sicilian to flavorful dry cured salami and a Coppa Secca, made from aged pork shoulder butt, that is absolutely to die for. Parma is just one example of the kind of authentic foodie experience that the Strip District is famous for.
Visit Pittsburgh soon, and bring a cooler.