We let the fine folks from Suggested Serving take a peek inside of the sausage-making room…we even let them follow Brad around on a quick delivery. We only did this because the kids at Suggested Serving are the coolest people around…and they somehow made it past our security. Anyway check out their site and check out the video of us at work!
People love our Chorizo. And why wouldn’t they? They come in adorable plump red links, smell amazing when they cook, and flavor just about everything they touch with a spicy, savory flavor. You can cook our Chorizo in all sorts of tasty ways, check out this tasty combination with lentils and Sherry from a Richmond food blogger.
We got a little nod from from the foodie folks at Culture magazine for our innovatively delicious use of sharp cheddar cheese in our Amerikrainer sausage. Amerikainer is based on the Austrian Kasekrainer sausage (which we also make), but Americanized. Thus the Austrian Kasekrainer (pork, beef, bacon and Gruyere) became the Amerikrainer: pork, beef, cheddar and pickled cherry peppers. Check out the other sausage innovators in Culture’s article.
The super-cool dudes and dudettes at Washington’s Greengrocer know just how to treat our tasty sausages. They whipped up an awesome dish featuring our Saturday Nite Sausage and French lentils. Our rich and tasty sausages really compliment lentil dishes; the spiciness and richness is balanced by that earthiness. I urge you to give the dish a try and, if you’re around DC or Baltimore, look at Washington’s Greengrocer!
We’ve been selling our Della Nonna sausage to Pizza Tonight for a while now, and one local pizzacentric blogger just did an exhaustive review of the Pizza Tonight kits and our sausage. The pizzas look awesome, with or without the sausage! Pick up the pizza kits at the southside farmers markets, at J Emerson’s, the Wine Cellar, and other hip establishments.
We were delighted when Style Magazine decided to do a focus on meat, a topic long-neglected by local media, for their December issue. We were even more excited that we were actually chosen to be in it! Hats-off to the magazine and Deveron for highlighting people who are trying to do the right thing by their food. Double hats-off to fellow fighters on the good meat front: Gryffon’s Aerie!
Charlottesville foodie and writer Tracy Love includes us in a small, select group of Virginia pork artisans. Thanks Tracy! We are honored to be set along side prestigious newcomer Olli, and well-known Edwards and Sons.
Richmond BizSense, a great online publication about businesses in the Richmond area, did a piece about the newest sausage-makers on the block. Give it a look-see and bookmark them, they are on top of some great stories!
I live over in Westover Hills, so I’m really happy that one of the first places to pick us up was the nearby beer mecca/wine bazaar Once Upon a Vine South. Then, in a whirlwind of facebook to twitter to blog to twitter modern social media madness, I saw that the word had got out to my neighborhood blog roll: Hills and Heights. Thanks to all involved…keep the gospel of delicious pork praise rollin’!
Karen, food blogger, writer and just generally a person who obviously has an acute appreciation for the finer things in life, posted a nice write-up about a sausage party we threw to celebrate the near-completion of our plant. Check it out, leave glowing comments about her post! You can check out some pics from the party at our Facebook page, make us a favorite while you’re at it!
