As we dive into 2012, it is fun to look back at this first year of business producing (and selling) sausage. I want to thank you again for so much support and enthusiasm around Link Lab Artisan Meats. I thought I had a good idea (connect responsible meat eaters with great local farmers….through sausage), and I was confident that my sausage recipes were strong, but I had no idea that so many people would embrace this boutique and rather nontraditional business so quickly.

Here are a few highlights from Link Lab’s first year of business.

• 3500 lbs of meat cut, ground, and sold as sausage during 2011
• 8 Northwest farmers have provided beautiful responsibly raised local meat. I hope to continue meeting new farmers and using more great local meat.
• 19 sausage labels are approved by the USDA. That took some patience.
• More than 25 restaurants, retail shops, and farmers have sold our product to their customers. Many of these businesses continue to place weekly orders!
• USDA inspectors have provided compliments, corrections, an positive involvement helping me keep things safe and WELL DOCUMENTED. (Who doesn’t love a good paper trail.)
• We’ve had production weeks as simple as 25 lbs and as busy as 325 lbs.
• 9 beautifully written articles published about Link Lab.  http://linklabartisanmeats.com/category/news
• I paid all of my bills and still enjoy making sausage.
• My wife and kids still like me.