MEATOLOGY
About us
Butcher Pista, of Hungarian heritage, was son of a butcher and sausage maker. He became a resident of small town of Bor (Pine, Serbia) in 1927. Bor has accepted many people, of different nations, nationalities and religions, into their lap, and along with all of these “children” of his, their traditions, and cultures, town grown. In all that spectrum of diversity, Bor added the soul of the mine, hard work and humility, but also the sociality that modesty and hard work created. The city always bread, together with the smoke from the industry, like one big family.
At the time Pista was making sausages, Čeda (Chedda) Dulkan, descendant of the Dulkan family who first inhabited the area, in its restaurants, which mostly were called ” At the Dulkan’s”, used to feed their guests with products made by Bor’s butchers, so most likely and some of the Pista’s products too. The tradition of the culinary legacy continued Pista’s grandson Stevan Kis (Kish), who makes meat products in Bor with his grandfather’s recipes.
The recipe of the “Pork BBQ sausage” is from the Kis family. It is made with pork shoulder and back fat, encased in natural lamb casing, mixed with the taste of the area where this sausage is now made, in Chicago, the “windy city”, city of industry, flavors and culture from all over the world.
Location
14007 S Bell Rd #154
Homer Glen IL 60491
Fax
Contact E-Mail
contact@meatologyfoods.com