Recipes for Pepper Butt

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Pepper Butt Barbecue

32 oz. bottle ketchup (Heinz)
32 oz. water
2 tablespoons pickling spice
2 tablespoons vinegar (distilled white)
1 to 2 tablespoons brown sugar (to taste)
2 pounds thinly sliced PARMA BRAND Pepper Butt

In a large saucepan combine all ingredients, except Pepper Butt. Cook at a medium low heat stirring occasionally for approximately 30 minutes. Watch not to let it bubble over. KEEP stirring. Once slightly thickened, remove from heat and please remember to strain through a medium hole metal strainer to get all of the pickling spices out of sauce. Return to stove and add pepperbutt. Stir and heat thoroughly, then serve on your favorite bun or roll. This recipe gets spicier and spicier as you let it set, so make sure you have a nice cool drink handy!!

Serves 6 to 8 people, fire extinguisher not included.
Enjoy!

Thanks Kevin, for this spicy treat!!

*To tone down the spiciness of this recipe, you have the option of half Pepper Butt and the other half Coppa. Or if you want a mild version, try using just our Coppa.

Capicollo Delight

6 inch hoagie roll
8 slices PARMA BRAND Capicollo
4 slices provolone

Heat capicollo on grill, flip and add provolone, allow cheese to start melting, place on hoagie roll and serve. If you must, you can add some American condiments to this, but just try it plain first!! You won't be disappointed.

*You can add or combine PARMA BRAND Pepper Butt to this recipe to add even more ZEST to your life! Spicy warning labels not included!