Roy's Swiss Sausage Factory is a provider of specialty sausage and meats. Selling directly to consumers as well as local produce companies and businesses. It is family owned and operated by Roy, Lara, and their sons, Collin and Quinn Richina.

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Roy’s Meats!

SWISS SAUSAGE FLAVORS

SWISS SAUSAGE
Mild or Hot

CHICKEN SAUSAGE
Mild or Hot

FLAVORS & VARIETIES
We are always creating new flavors!
Here are just a few…

Chardonnay Chicken Artichoke
Bacon
Cranberry
Jalapeno ‘N Cheddar
Ghost Pepper
Jalapeno N’ Jack
Spicey Italian

MEATS

RIB EYE
TRI-TIP
NEW YORK
SKIRT STEAK
TOP SIRLOIN
GROUND SIRLOIN
HOT DOGS

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PORK & POULTRY

PORK
Baby Back Ribs
Pork Steaks
Breakfast Sausage
Bacon

POULTRY
Mary’s Whole Organic Chicken
Mary's Chicken Breast
Split Chickens
Chicken Breast
Cornish Game Hens
Ground Chicken Chorizo

OTHER GOODIES:
Calamari and Sweetbreads, Spare Ribs
CUSTOM PROCESSING:
Deer, Duck, Elk, Lamb, Wild Boar, Domestic Pig,
and all Game Processing

ROY’S BBQ SEASONING

It took Roy and Lara over 30 years to perfect this seasoning recipe! People have asked them to share their secret. They don’t want you to burden yourselves by having to keep such a coveted secret … SO - with the help of their two sons, Collin and Quinn, they made it possible to just sprinkle and enjoy!

Great on meat, fish, eggs, pretty much everything!

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How it all started…

Roy's Swiss Sausage Factory: this immaculate little factory stands proudly at the rear of the property where Roy grew up. His father, the late Henry Richina, was a Swiss immigrant. He owned and operated a meat processing business. Roy began learning the business at age 7.

"I started working with my dad before I was 8." he said. "First just sweeping and cleaning, and then later cutting meats and making sausage." Turned out, Roy had a real talent for that. One that over the years he has developed into a fine art.

 Making good Swiss Sausage is not simply a matter of stuffing casing with meat, wine and spices. Richina approaches the task with the reverence of an ancient alchemist. He stuffs his sausage with 75 percent pork and 25 percent sirloin tip, a choice cut. "I want the good stuffing and I've got the best." Richina says. He adds precise measurements of wine, sugar and a few different spices. The exact formula is his jealously guarded secret!

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Contact us.

RoysSausage@yahoo.com
831-674-2070

40821 E. Cherry Avenue
Greenfield, California 93927