Glondo's Sausage Co.

Glondo’s Sausage Company is located in the heart of Cle Elum, Washington. Charlie and Randine Glondo started making sausage in their basement, using recipes brought from Italy and Croatia by their grandparents, who immigrated to America in the early 1900’s. They quickly realized that making sausage was their passion, and Glondo’s Sausage Co. opened for business on July 4th, 1986.

Born out of quality and tradition, our products are made fresh daily from hand-trimmed meat and hand-blended seasonings. As a family run business, Charlie and Randine, along with their 5 children, continue to produce high quality products based on the traditions that their company was founded on. Honesty, integrity, and hard work.

Glondo’s will welcome you with authentic Italian hospitality, and offer advice on their extensive line of quality Italian products. Their carefully chosen gourmet selection of Italian groceries includes imported cheeses, fine wines, select (hard to find) olive oils, specialty salts, pasta’s, sweets, and more.

Glondo’s Sausage Co. is proud to be USDA inspected and offers wholesale pricing to qualified businesses.

We've been ordering Italian meats from Glondo's for years. Everything is always so fresh and authentic. You can really tell their products are handmade, and it's nice to know you're buying from a family-owned business. — Trish R, Seattle WA

To the Fine Folks at Glondo's Sausage, I recently had the awesome pleasure of being at your store when the days batch of Beef Jerky was being brought out. I can honestly say that was the best smoked meat I've ever tasted. I've had all sorts of tasty smoked meats in my day, but never experienced the flavors and perfect texture of your jerky. Thanks for a wonderful taste sensation. — Steve Issaquah, WA

Dear Glondo's Sausage, I am a long haul trucker that has recently discovered your store. I plan to get off the I-90 every time I pass by Cle Elum now. Your salami brings back many fond memories of growing up in an Italian neighborhood. Thanks for keeping the old ways alive. Sincerely, — Tony Parducci