In this edition of Sietsema's Secrets, Robert and the Eater video crew head to the Faicco's Pork Store mothership in Dyker Heights to see how this century-old company makes its soppressata. Sietsema explains: "Every week at Faicco's, 1000 pounds of pork is transformed into 600 sweet and 400 hot sausages." The entire process takes about three weeks, and the end result is "every bit as good as anything you can get in Italy, perhaps better." Hit play on the video above to see the Faicco's crew in action.
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