Andrea – easiest is probably just follow us on Instagram or the Casa SaltShaker page on Facebook. But, as noted, we’re not currently offering food for delivery/takeout anymore – we were finding that with our small production capability we were either just breaking even or losing money each week. We’re continuing our bread making, because that actually does turn a profit, albeit a small one, and is really popular, especially with American and Peruvian expats for the breads that they miss from home that aren’t made by local bakeries. The rest, I’m teaching online classes (details on the Casa SaltShaker website).

I haven’t run across what we really think of as Italian-American sausages here. Some places get close, but none I’ve found that really get that balance of sweet, spicy, chili and fennel seed. Argentine-Italian taste preferences are different. For pretty close to the mark, I like the ones from Salumeria Ragni, here in Recoleta. Plus they have an amazing selection of cured meats and cheeses. On the other hand, they are pretty easy to make, especially if you aren’t worried about stuffing them in casings – if you just want the sausage meat (and if you either have a meat grinder or a butcher who will grind pork for you). I make it for things like pizzas and pastas.

Also, have you ever seen US-style Italian sausage for sale here in BA? Or am I going to just have to learn to make my own?