The philosophy behind the cooking and manufacturing process at Sal & Judy’s kitchen and distribution facility, appropriately referred to as, “the kitchen,” ensures that the end product is not affected by mass distribution. Chef Sal and the Impastato family believe the most important aspect of the line is maintaining the quality of the product by making everything from scratch, using the freshest ingredients.  

The process that goes into making the Sal & Judy’s product line mimics the process Sal goes through in the kitchen each day at his restaurant. Ingredients are chopped by hand, meticulously sautéed, mixed with fresh produce and herbs grown on-sight. Just as he does in his kitchen in the restaurant, Chef Sal oversees every aspect of the product manufacturing and he even tastes the end product each day before it goes through the bottling process. The entire line is Chef Made and Chef Approved!  This heavily scrutinized progression from individual ingredients to singular product takes about three hours.

The Impastato family cites three main reasons for doing everything themselves: they can guarantee the best ingredients, they have the expertise to scrutinize these ingredients and they can fully regulate the cooking process. Any seasoned chef will tell you that when making an Italian sauce from scratch, the process must be seriously monitored to ensure the finest outcome.

By promoting such a hands-on process and making all their products from scratch each day, the Impastato family avoids the large co-packing companies that take the personal touch out of the cooking process.  This way, Chef Sal and his family can ensure that the product you use in your kitchen is of the same quality that he serves to his family and friends at Sal & Judy’s Restaurant.