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.
Made of 100 percent coarse-ground, quality, boneless skinless chicken thigh meat raised with no-antibiotics–ever, these new products are fully cooked, easy to prepare, and made with real ingredients that blend home-style and artisan flavors.