Sausage

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The pork industry’s decision to convert to sow housing in recent years had been driven predominantly ethical concerns, but scientific research may yet help producers transition more easily to group housing and handle the new set of challenges it brings.

Independent Processor editor-in-chief Sam Gazdziak spoke with Dr. Ryan Cox of the University of Minnesota about judging the semi-dry sausage (non-fermented) category and the specialty cured products.

The summer grilling season is upon us, and sausages are certainly a longtime standby at most holiday get-togethers.