12 Local Employees
Cured to Perfection After learning the art of sausage making in
New York, Richard Caggiano moved to Petaluma, California where he started his sausage company in 1986. All Caggiano products are USDA inspected. Hams are cured for two weeks for the best flavor possible.
Real Food. Real People.® 9230 Old Redwood Highway • Windsor • 687-2050 | 546 E. Cotati Avenue • Cotati • 795-9501 | 560 Montecito Center • Santa Rosa • 537-7123 | 461 Stony Point Road • Santa Rosa • 284-3530