When I first visited Olli Salumeria's processing facility, the only person I saw stuffing sausages was owner Olivierio "Olli" Colmignoli. Tall, handsome and with a distinct Italian accent, Colmignoli wore a white chef's jacket and expensive olive-green jeans.

He was adding a bottle of Sangiovese to a batch of ground pork before loading the meat into sausage casings. "This is the same wine we had at our Christmas party," he said. A drinkable wine, in other words.

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Source: http://www.washingtonpost.com