To be part of an Italian family with all its traditions, and of course food must be so special.
So special that we Australians have taken on their traditions and made them our own.
The Italian snag is just one example.
But for the Carbone family, they have not messed with this recipe since their father taught them as boys.
While Paddy, Joe and Mimma Carbone were born in Harvey their parents moved over from their Italian home town in Calibria.
To this day, their mother only speaks Italian, which only helps keep their culture alive as their children and grandchildren must learn the language in order to communicate with Nonna.
Paddy and Joe told me how their father would do every process of making the Italian sausage, including killing the pig, skinning and boning.
He would give his boys different jobs to do every year.
Paddy and Joe would learn from watching, as they said their father wouldn't talk them through it.
"He would give us a little job and little job until we were old enough to use the knives," Joe said.
"I used to collect the blood in a bucket and stir it up so it wouldn't congeal and bring it home to mum and she would make blood pudding."
"I like the smell of it, to us it is normal,"
Paddy's wife Anna said there were so many parts of the pig that was tasty.
"Last year we had the pig head and I hung it up in the shed but because this year I had grandchildren we thought we better not have it on show," she said.
Joe said one of his jobs early on was to put the meat in the mincer.
"It was all I was allowed to do. It was a bit dangerous because you could cut your fingers and our dad had an electric one, but I learnt pretty quick," he said.
"Then I would get around to fill sausages up and someone else would do the mince."
"Not a big deal with the knives, because you were watching so much we knew what to do," Paddy said.
"We used knives since we were 15 and I'm 62 and I still cut myself.
"We worked at the abattoirs and could do damage then, but now it is just natural."
Using wine is also a big part of making the sausages.
"Dad would have three barrels of wine, which would go into the mixture but we would drink it while working as well," Paddy said.
While their dad passed away many years ago, the Carbones have not messed around with the recipe.
"You don't play around with it, that is how dad showed us," Paddy said.
"It is just salt, peppercorn, hot chilli, sweet chilli and wine.
"Premium is what they call the cube roll, then fillet and rump. Make sure the cube roll come out separate as we make the coppers out of them, big salamis.
"With the cube rolls we make sure Russell (Mimma's husband) doesn't touch it," Joe laughs.
They go on to tell me a story which happened more than 30 years ago, but they act like it was yesterday.
"He got home the Friday afternoon and asked 'what can I do'. Dad said 'go and cut up that meat over there', so he was just doing what he was told," Joe said.
"Mum walked in and asked 'where are all the big coppers?' and Dad said 'Just on the table.....over there......'"
"Russ had cut them all up. Every year without fail now we don't let him forget it."
You don't play around with it, that is how dad showed us
- Paddy Carbone
There are some traditions that have evolved though, which includes allowing women to help out in the process.
"Old tradition said women weren't allowed to touch the meat because if they had their monthlies it would ruin it," Anna said.
"But it isn't like that now."
Making the Italian snags needs to happen in the winter months in order to get the perfect sausage.
"Cooler months is when to do it, some people start in May and you can still do it in August, but once September hits you wouldn't do it," Paddy said.
"Heat dries it out too quick. we have hung ours three weeks now, still a bit green inside - a bit soft,
"Last year was a different winter and they turned out totally different, they shrunk and were a bit crumbly," Joe said.
"Rain has made it take longer.
"Will probably cut them this week and they last us for the entire year."
The coppers are cured a week before they put in their skin, by putting salt on them in a bucket and turning them over every day and adding salt.
"It draws the liquid out of the meat," Joe said.
As their father passed the tradition onto Paddy and Joe, they have passed it onto their sons and nephews who have then expanded it out to their friends.
"A lot more Australians are doing it than Italians," Paddy said.
"The kids went to school together and the Aussies came to the Italians to do it and then thought would do it themselves."
Gone are the days when the Italians would go to school and get teased for the food they brought, Anna said.
"Now everyone loves it," she said.
Paddy said one way or another, the family would still come together for sausage making day.
"We do it as family every year but we invite friends over as well and show people how it's done," he said.
"It's just the culture that is expanding."
"Very social affair, start drinking about 8am in the morning."
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