Practicing the art of Charcutería New book details how to put a Spanish spin on sausage making. Sam Gazdziak August 11, 2014 No Comments One of the more recent trends to hit restaurants has been the rise in charcuterie, or the curing of meats like sausages or hams.Read More
Protein Problem Solver Protein Problem Solver: Software technology for catch-weight management June 15, 2014 No Comments In 1936, Roger Wood co-founded a meatpacking company in Savannah, Ga., called Wood-Robbins Sausage, which turned into Roger Wood Foods under his sole ownership, after World War II.Read More