“Sausage is my life,” Steve Polidori says with a shrug and a smile before spearing another chunk of his Polidori Hatch Chile Cheese sausage and biting into it. Most people would rather not know how the sausage is made, but for siblings Steve and Melodie Polidori, it’s an obsession — it has to be. As the fourth-generation owners of Polidori Sausage, they’re upholding a legacy as Polidori Sausage celebrates a rare milestone: a century in business.

Today, Polidori's headquarters and factory are in a 15,000-square-foot modern facility sitting on the edge of the quiet residential neighborhood of Park Hill. Walking inside, you immediately smell the delicious aroma of cooked sausages, most likely from the demo kitchen at the back of the offices.