Sausage has come along way since the since the first salsicus, saucisse or sawsyge was made in ancient Europe, a blend of salted meat parts stuffed into a casing and then cooked.
Today, the creation of these tasty cylindrical meats has been elevated to an art form. While the process is unchanged, the ingredients and flavor profiles are as varied as those who make them. The Swiss were some of the earliest settlers to the Salinas Valley. In fact, in the early 1900s, there were more Swiss in the Salinas Valley than were left in their home country. They brought with them an expertise in dairying and the flavors of their homeland, particularly with the sausage, their national food.
Roy Richina has, for close to 30 years, been putting the Swiss in the sausage at Roy’s Swiss Sausage Factory in Greenfield, CA. It’s a tradition that began when, at the age of 13, his grandfather, Raphael del Martini immigrated to the Salinas Valley. Grandpa Raphael partnered with Roy’s father, Henry Richini, and started a dairy, soon to be replaced with a meat processing operation. Roy jumped into the family business at age 7, as the youngest meat cutter in the business.
These days, he grinds out five-star products like pork and beef artichoke Swiss sausage, chicken chardonnay, artichoke, jalapeno and cheese, chicken and mushroom, as well as mild and hot varieties. They’re a blend of 75 percent pop and 25 percent sirloin tip, sourced form Del Monte Meat Company. All are made with a natural casing. He also butchers game for local hunters. All products are sold direct to consumers.
Roys Swiss Sausage Factory, 40821 E. Cherry Avenue, Greenfield.
Open daily: Tuesday through Saturday, 8:30am to 4:30pm and Sunday through Monday, 9am to 2pm.