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Sausage For $26 A Pound? You'll Pay It Happily
Bloomberg Businessweek
|September 23, 2019
Kielbasa so good, you’ll want to know how the sausage is made
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Steaks and chops are the heroes of butcher shop cases, but why not sausages? Surely elevating humble ground meat with spices is a more ambitious endeavor. “Kielbasa” is Polish for sausage, but elsewhere it’s often synonymous with a dark red link that’s as subtle as a brick. And yet J&E SmallGoods owners Jocelyn Guest and Erika Nakamura aim higher. The duo opened the now-shuttered White Gold Butchers in New York before moving into consumer-packaged goods. Their juicy links are made from sustainably raised beef and pork, without nitrates or nitrites, and are re
Denne historien er fra September 23, 2019-utgaven av Bloomberg Businessweek.
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