We had an uncle and two cousins that were butchers back in Italy and the one
son was kind of cocky and he was bragging that with one pig he could make a
hundred pounds of sausage and the other brother was arguing back that with one
pig he could make a hundred fifty pounds of sausage and the dad sick of
listening to these two guys fight back and forth said you know what he goes I
got you both beating they go how dad you washed up you're old he goes look with
one sausage I made two pigs you and your brother so it's kind of the family
background on on the sausage business
hi I'm Tony Spolettini former Calgary stampeter fullback now part owner of
Splumbo fine foods in Delhi with my cousin Tom Spolettini and a good friend
Mike Palumbo born and raised Calgarian born at the Calgary General Hospital
October 14th 1965 to Italian immigrant parents first-generation Italian so I
feel very blessed for that I got to lift the best of both worlds I got to be
Canadian but still experienced a lot of that old-world Italian culture and that's
really shaped me to be the man that I am I grew up with my cousin Tony I call him
cousin but we're more like brothers we grew up right next door to each other
and work together for a long long time played together forever and Mike I met
him we got he was a protected picks for the stampeters and I was drafted that
year and when he came back we started to work out together and that's how we got
the recipe basically came the majority of it came from Tom's mother-in-law they
were that original restaurant Italian restaurant family here they had in the
very successful restaurant in Kensington for years and so we basically got the
bulk of the recipe from her they're from Calabria which is the southern region
of Italy that uses you know a little bit of fennel the salt the pepper what have
you so it's a basic Calabrese style recipe you know Mrs. Tudor had the
spices down to a science and we basically just put a little twist on that
and that's been the key to our success my my day-to-day role here is I handle
the production side of our our federal facility so I look after production of
our fresh sausages
as you can tell we eat a lot of sausage here too so we do a lot of quality
control that way as well look at me I love food I can tell you I can tell you
what tastes good and what doesn't taste good and it was it's a big part of the
Italian culture so I mean we love to we love to eat and it's actually ironic now
because being Italian usually the male in the family is spoiled around the house
you do a lot of the outside work and your mom or your sisters do a lot of the
cooking but having opened up spalambos a lot of us have actually become very good
cooks by our own right you know being around food I think if you love food
you learn how to prepare food well and that's our passion I think food was our
passion and and that's the route we took
I love him so much and I love all the stuff like my own kids they're all call
me mama here I just I love to be here I love to be around them it's like a big
family
