If you had to be a sausage — and who has not pondered this cosmic culinary question? — you could do far, far worse than be a sausage from Flocchini Family Provisions in Carson City.
Say you were a pork sausage like andouille or Italian: You’d be made using jowl or shoulder, not trim. Or say you were a frankfurter: You’d be crafted with pork or beef and without fillers, creating that pleasurable bite. Read on…
Local Nevada Sausage! Click to read more!
If you are wondering what is happening with the cattle market – from a rancher perspective – how the drought is affecting the nation’s supply of beef, and more, this article from meatingplace.com is well worth a quick read. Or check out the video here: