The Cask Cafe

Do you need more reason to visit our friends at the Cask Cafe?  RVANews gave them a delicious little shout out!  Billy Bread and Sausage Craft together in one ultimate panini!

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A Sneak Peek at The Cask Cafe

A good friend of ours and fellow meat lover, David Garrett, is opening the greatly anticipated Cask Cafe at 208 S. Robinson Street next week, and he was gracious enough to let us swing by and check out the new digs.  With the twelve tap bar, growlers in place, a range of wines and cheeses, Flower Garden Bakery Bread, and our very own charcuterie present, we were nothing short of amazed!  We hope you are as excited as we are for their grand opening next week!

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Inside the (Sausage) Box

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!

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Chorizo Love

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.

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Sausage Gets Super-Cheesy

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.

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Sausage and Lentils: Rockstar!

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!

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Locally Made Sausage + Local Pizza Fixins = Delicious!

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.

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We Made the Cut!

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!

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Virginia Pork Artisans

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.

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The Business of Sausage

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!

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