Uutisia

Nobody likes November. Most of us like good sausages, tho. While we can't change the bleakness of November, we can always have a great sausage meal. Feri's Sausages has two...

October. We knew it's coming but somehow it took us off guard. Again. Yesterday, it feels, it was still summer. And now it's getting dark too early and the car...

One year ago on this day our new business has started to operate in its current location at Pursimiehenkatu 2 in downtown Helsinki. Before that, for a few months we...

Keväällä 2014 kun Feri´s Sausages ei vielä ollut olemassa, Feri alkoi makkarakurssien pitämisen yhteistyössä Slow Food Helsingin kanssa.  Halu jakaa tietoa makkaroiden valmistamisesta jatkuu edelleen: Järjestämme Feri´s makkarapajassa Pursimiehenkadulla makkarantekokursseja, jotka...

Syksy on sadonkorjuun aikaa, jolloin koko vuoden työn hedelmät korjataan. Sen kunniaksi olemme keksineet "sadonkorjuukorin", triopakkauksen, joka sisältää kolme teemaan sopivaa makkaraa: Italialainen salsiccia fresca (possunliha, punaviini, fenkoli, valkosipuli, mustapippuri, suola)...

Our opening hours are not exactly matching the timetables of most of our customers. We are slowly improving toward the most optimal solution, but that is only a small consolation...

In the first working day after the holiday I could hardly find the entrance door of Feri's and it took double effort to concentrate not to confuse salt for sugar...

So, it's here at last. Feri and co. will be on a trip across Europe from Helsinki to the Adriatic Sea and back. Strictly professional purposes, such as sausage sampling...