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Growing Up in the Butcher Shop:  Thanksgiving / Ringraziamento

                                                           

Ciao Amici,     

     

     My Thanksgiving Day memories that I treasured growing up in the butcher shop was waking up early to the smell of turkey cooking through out the house.

Thanksgiving always takes me back to my childhood and the comfort of that meal. My Grandparents embraced the holiday as if it was their own. They were thankful to be Italian Americans living in the land of the free and home of the brave.  I remember as a youngster going up to the farm; where my shop is now, and Grand- Pop, my Dad and I would tap the wine and bottle it. Grandpop would have the radio on and we would listen to the Bangor & Pen Argyl Football Game. Meanwhile at home; Grand mom, Mom and Aunt Theresa would be preparing the Thanksgiving Dinner. It was the traditional dinner with the candied yams, mashed potatoes, corn, peas, cranberry sauce, soft rolls and the turkey. Sometime they would also make a capon in case someone did not like turkey. Watching Grandpop carve the turkey was amazing. The knives were sharp as a razor and the turkey was cut with the precision only an experienced butcher could do.  After my Grandfather passed away my Dad continued the tradition and then it was passed on to me. I’ve heard that some families make antipasto, lasagna and meatballs. However, my family served only the traditional Thanksgiving Dinner.

     In the older days Thanksgiving was also a time when everyone in Roseto would butcher their pigs. With the cold weather coming along, the meat could be salted and hung to make the capicola, proscutto, guanciale and pancetta. The pork meat was also ground to make the sausage. Some was left to dry and some was cooked and canned; then turned upside down so the lard would help seal the sausage. This also had another use because once the can was opened the lard was used to fry the peppers & onions.

      At the end of the meal the homemade pies were put out for all to enjoy. There was apple, cherry, pumpkin, mincemeat, blueberry and ricotta. All made with the pie crust that contained lard. Thanksgiving is a special time to give thanks for all we have.  Thank you to all who read my articles and tell me how much you are enjoying them. Also I am thankful to have grown up with family and friends at a time when people truly cared about each other. From our home, to your home, have a Happy and Healthy Thanksgiving!

Grazie /Thank you,

Tuttoilmondoe’paese

Le luci del sole dappertutto

 

Everything is the same the world over

The sun shines everywhere

 

Grazie,

Joe

 

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E-mail: portipasto@ptd.net  or call us 610-588-6991 Store Hours: 7 to 7 Seven Days a Week with Catering Anytime or by Appointment


Comments to E-mail: portipasto@ptd.net Or call us 610-588-6991 Store Hours: 7 to 7 Seven Days a Week with Catering Anytime or by Appointment J. DeFranco and Daughters Catering & Deli To receive menu Specials and our newsletter Join our mailing list at our WEB PAGE www.jdefrancoanddaughters.com

J. DeFranco and Daughters Catering & Deli

To receive menu specials and our newsletter

Join our mailing list at our WEB PAGE

www.JDeFrancoandDaughters.com

Click on Mailing list and enter your e-mail

Send us your Roseto stories, recipes and comments to E-mail: portipasto@ptd.net

Or call us 610-588-6991

Store Hours: 7 to 7 Seven Days a Week with Catering Anytime or by Appointment