6/2/2008 - Back to the Grind

Sausage makers demonstrate the revitalization of the ordinary bratwurst by introducing bold and exotic flavors. Vande Rose Farms' Andouille, Chorizo and Italian sausages illustrate this rebirth of the average sausage by infusing spices from diverse ethnic groups.

Follow the below link to read the full Meating Place article by Elyse Russo.

www.meatingplace.com/MembersOnly/archives/details.aspx

Chicago, IL

8/10/2010
"Wendy's New Bacon Is Better, But Still Not Good Enough"
Time.com

8/5/2010
What Does Your Sandwich Say About You?
Southwest Airlines

5/21/2010
Top Chef’s Kevin Gillespie Prepares Vande Rose Duroc Pork Belly for Sustainability Gala
Monterey Bay, CA

2/28/2010
3rd Annual Blue Ribbon Bacon Festival
Des Moines, Iowa

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