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When Dave Nosiglia went to Germany as a young man to learn how to sell German meat processing equipment for his father’s company, he had no idea what the future held for him.

After three years of training, Dave was an expert in using the equipment, and lo and behold, his father sold the company.  So in 1983 Dave made lemonade out of lemons. He took his knowledge to another level by opening the Boston Smokehouse, specializing in European sausage and smoked specialties.

Dave learned to make the sausages that were well-known all over the world, including Poland, Ireland, England, France, Spain, Germany and the U.S. He mixes his own spice blends.  Over the years, he has refined recipes by learning, from the chefs who are his customers, exactly what they want and don’t want in their sausage blends.

Everything is made from scratch.  Most of his meats come from Pennsylvania, while some of his beef comes from the Midwest. He makes some nitrate-free and antibiotic-free products for all-natural companies.

With such an intimate operation, Dave can really cater to his customers.  He uses an example of a chef who wanted a pork sausage known as Greek Loukaniko, made  with orange oil, orange zest, and leeks.

After twenty years in the same building, Dave moved his operation to its current location in Mattapan fifteen years ago. With a small staff of eight, he sells over eighty products all over the United States. Dave’s key to success is to keep it simple, original and ethnic.

Dave’s products can be found in some very iconic restaurants and stores, such as the Charles Hotel and Savenor’s Market.

Ask your representative at J.N. Kidds how you can get Dave’s products.

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