Craftsmanship
A recipe with a century of refinement behind it - protected, not reinvented every season.
Fill it with the same Sicilian sausage the family has been making since 1923.
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1923 · SICILY TO KANSAS CITY
In 1923, Tony Barber carried his family’s Sicilian sausage recipe across the ocean and put it to work in a little grocery store in Kansas City. Premium pork, traditional spices, and not one shortcut.
Word travelled the way it does with real food - slowly, then all at once. The counter got busier. The recipe stayed exactly the same.
Five generations on
Today Totta is in the hands of Tony’s grandsons, Vince and Anthony Totta — with the next generation already in the kitchen. The recipe passed hand to hand, unchanged, for a hundred years.
What is Sicilian style? It’s 10% beef and 90% pork. This is what gives it a better texture and a chew you wont forget.
It’s still made in Kansas City under L & C Meat, a butcher shop that’s been serving the city since 1948. All-natural, gluten free, dairy free, keto — because that’s simply what happens when you build a sausage on real pork and a real recipe instead of fillers.
A recipe with a century of refinement behind it - protected, not reinvented every season.
Five generations of the same family, the same hands, the same refusal to cut a corner.
Premium pork and Sicilian spice. Three ingredients you can read and pronounce.
Why not try some of our best selling Sicilian sausages.
The recipe Grandpa Tony protected, now on your table. Build a box or subscribe.