The opportunity is now for a talented young chef to change the face of tubed meat. Never in the modern era has access been so full and rich to the caring farms and ranches as it is right now. We had to take advantage of that . We had to be the first in line to craft these sausages, wieners and wursts in ways never before seen. All done with the care and respect once only felt on the worn maple tables in the back of butcher shops many years ago.
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