SausageCraft

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!

We got a shout out from Richmond Magazine.com in this article written by foodie man-about-town Matt Sadler. Check it out, feel free to leave a comment about how great we are, or at least how great I am.

On Monday, Sausage Craft had an empty warehouse with old lighting and industrial doors. It’s Thursday, and now we have a new wall separating our receiving area from the processing floor. The old lights are gone, and we’ll have new ones in a couple days. The industrial doors will be hauled away soon, and our floors will be smooth and shiny. It won’t be long until we’re making delicious little sausage links right here!