Unsheathe that Sausage

There may be sanitation issues, but I could live with that

Friday, December 13th, 2013 12:00 PM

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By David Hammond

Every Thanksgiving, I go to Caputo's to purchase items for the antipasti table: olives, cheese and pepperoni.

In years past, the pepperoni at Caputo's was kept in a basket, drying out and getting more intense in flavor.

Now, the pepperoni is kept in plastic wrap, which keeps the sausage from properly aging and makes it incumbent upon me to buy the sausage well enough in advance to unsheathe it and let it dry before serving on Thanksgiving Day. Problem is, I don't think too far ahead of today.

I understand there may be sanitation issues related to keeping sausages unwrapped and ready to be handled by customers – but the same potential problem exists with produce that sits around naked all day until someone buys it.

At Eataly, I was pleased to see that they keep many of their sausages exposed to the air, reducing in size and increasing in flavor...and who wouldn't want a well-curated sausage like that?

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Phil from Oak Park

Posted: December 15th, 2013 10:09 AM

Thanks for the advice on the proper way to serve such charcuterie. Also, if looking for better cheese than Caputo's on Harlem usually has on stock, try their "brother" mostly cheese store just off North Ave in Melrose Park. Aside from a huge cheese selection (and store-made fresh mozzarella), it's also the Caputo's wholesale. I hear the two Caputo's bros had a falling out, with one going wholesale and the other retail. But this is the one to go to for cheeses!

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