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presliced honey ham

Pre-sliced Honey Ham

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Newest Testimonials I Wish to Share

 

Angelo,

I've managed your web site for numerous years, eaten your produce for ten years before that, and have always enjoyed everything you have made. I've eaten your olives, and have given them as presents, to very close friends who adore them, mailed gift baskets with your sauces and spices to clients at Christmas, held superbowl parties including your garlic salsa as a dip, munched on your beef jerky while hunting, (remember the day my Afghan Hound ate two pounds of it because I left it in the car and we had to chase him while he chased your chickens, with me in a three piece suit???) and of course, shared sandwiches with you at the shop tasting everything you have smoked, and completed these culinary delights with your homemade wine. You know all of this to be true. It has always been a remarkable culinary memory to visit with you in Petaluma and I look forward to the next time I'm in California.

Tonight, however, I, and you, through your hard work, outdid ourselves.

I took two chicken breasts, carved out a cavity, and after mincing one of your Hot Italian sausages and adding a tablespoon of your honey/horseraddish mustard, I carefully stuffed them into the hole I made in the chicken breasts. I then baked the breasts for an hour at 400 degrees, making sure they were cooked throughout. After that, I put thin slices of provologne cheese over them and covered them with your Marinara Sauce, and put it back into the oven for about ten minutes. Then, I served it to my wife to be.

They say that the way to a man's heart is through his stomach. Well, I'm here to say that it also is where a woman's heart is as well. She moaned and groaned with each bite, told me this was the yummiest meal I had ever cooked that she had eaten, even comparing me to the chef at Nardelo's, and ate every single morsel. After cleaning her plate, she got down on one knee and asked me to marry her, even though I had already done that a while back. Our four dogs, who usually get to clean the plates, were sadly disappointed as we both cleaned our plates so completely that there was nothing, not even the sauce to enjoy... The chicken itself, was so tasty, infused with the sausage and mustard. Unbelievable!!!!!!!!

I know from first hand knowledge that you work so damn hard each day and sometimes the day ends without someone thanking you for all that you do. THANK YOU Angelo! You have made two people the happiest people on this green Earth as a result of a meal made with your produce!!!!!!!!!!!!!

Robert

 

Good evening,

My name is Jason Keith and I am an active duty service member who recently received a couple of bags of jerky from you guys via my Aunt and Uncle as a surprise.


First, I want you to know that the bag of teriyaki jerky lasted THREE minutes in my shop!! I shared it with everyone and I can't begin to tell you how delicious it was!


I spoke with my aunt and uncle tonight and let them know how grateful I was for the present but I wanted to write you to let you know personally that it was awesome!


I have another bag of peppered jerky which we will be eating on Monday. Thank you so much for the jerky and I hope that when I
make it to Northern California, I can stop by and get some more!


Thank you very much and God bless!!!

Very respectfully,

PR1 Keith, Jason M.
HSC-8 Paraloft LPO

 

Dear Angelo,

Recently we received some of your mustard with the horseraddish and honey. Alone it is wonderful, but believe it or not, on a whim, I decided to add it to my deviled eggs recipe for Thanksgiving dinner. I could not believe how delicious it made them, even though my old recipe was pretty good. I will never make deviled eggs without adding a couple of tablespoons of your mustard with the horseraddish and honey, because everyone who tried it raved about how tasty they were, better than any they had eaten before. Thank you so much!

Cheryl Stone

Ripley, West Virginia

 

 

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We are offering what I believe is something out of the ordinary compared with all the food products in the markets today. Fortunately, for you, I grew up in a place in Italy, a long time ago, where the only eatery open "24/7/365" was mother's kitchen. All we ate was grown in the field. The freshness of it, the precise timing of all different herbs going in the pot, together with the spices, always created an everyday gourmet meal. I never attended a single day of any culinary classes, but, here, in this web site, I want to offer you the same fresh, simple spices and condiments, which I use in all of my prepared meats, the same ones as I have enjoyed all my life.

A year's worth of Old World recipes using Angelo's products

 

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