I guess you could say I was born into a Polish family of sausage makers. My father made sausages as did my uncles and most notably my grandfather. It was he who moved from making sausages for just family and friends into a commercial venture, in 1909.

The demand for his creations went well beyond the boundaries of the Polish community in Chelsea, Massachusetts. Soon he was making Italian sausages, brats, bologna, linguica and chorizo for the different ethnic enclaves. He satisfied his diverse clientele with only the best quality and truly authentic recipes.

I became interested in food production when I was studying for my MBA in the 1990's. While talking to the women in my classes, I realized sausages were not on their "now" menu. What they wanted to eat was not available. It was then I began to create my own ideas of sausages that people wanted to eat today; sausages that would taste good and be good for them. Sausages that would meet their needs without sacrificing taste and quality.

The sausages would have to be all natural, healthy, taste delicious and be convenient to prepare. I was able to combine the sausage making expertise of Kayem, my family's company, with my recipes for gourmet chicken sausages made without any artificial ingredients or preservatives. Thus the al fresco brand of chicken sausages was born.

Today our line has grown from fully cooked dinner sausages to breakfast and fresh "ready for the grill" sausages with exciting new flavors. Our products will continue to evolve as we listen to our customer's requests for healthy products that are a delight to serve.

Thank you. We love to hear from you.