Link Lab Artisan Meats Sausages Now Available at PCC Natural Markets!

Fremont and Greenlake grocery stores to carry sausages made in Wallingford from local, sustainable meats

Seattle, WA, May 23, 2012 – Now it’s even easier for conscientious carnivores to enjoy Link Lab Artisan Meats sausages. Last week, PCC Natural Markets began selling several varieties of the company’s sausages in the frozen sections of its Greenlake and Fremont stores.

“We love it when we can help a small, local producer bring great food to our community. Link Lab is hand-made in the Wallingford neighborhood of Seattle using only locally sourced, humanely raised meat, including organic chicken,” said PCC  Assistant Merchandiser Jared Mitchell. “The company’s dedication to creating a product that is both delicious and responsible is something we know is important to our customers.”

Currently, 4 of Link Lab Artisan Meats’ 20-some varieties of sausage are available at PCC: Rosemary Sage Chicken Sausage, Fremont Beer Bratwurst, Chipotle Tequila Pork Sausage, and Chorizo.

“This selection offers something for everybody,” said David Pearlstein, Link Lab’s founder. “There’s the classic bratwurst, which is mild but still complex—and a favorite with kids—as well as a chicken sausage made with organic birds, and the spicier bolder, chipotle and chorizo. I think it’s a good introduction to what we’re doing at Link Lab.”

And what Link Lab does is totally unique. The company was founded on the principle that sausage should be made from the same high quality, carefully selected ingredients as other fine food. Link Lab sausage only includes meat from local farms and high quality seasonings. The company uses no fillers or preservatives (other than salt), and each batch is hand mixed, each link hand spun.

“There’s a great tradition of sausage in classical cuisines, from the juniper-garlic sausage in a cassoulet to the chorizo in paella,” Pearlstein said. “I started making sausage like that at home to include in dishes for my family because I couldn’t buy them anywhere. Nobody else was making sausage that I felt good about putting on my table—either from a flavor or quality perspective—so I decided to start making it and putting it out there for everyone.”

And now thanks to PCC Natural Markets, everyone (at least in the Seattle area) can enjoy this premium sausage.

About Link Lab Artisan Meats

Link Lab Artisan Meats is a Seattle-based producer of hand-made fine sausage. The company’s meat is sourced from conscientious local farmers who share the company’s exacting standards for ethics, quality, and freshness. Operating under USDA inspection, Link Lab produces approximately 20 varieties of sausage that are available in Seattle-area restaurants, markets, and online groceries. For more information, please visit www.linklabartisanmeats.com.

Today is a big day for Link Lab Artisan Meats.

Starting this morning, PCC Natural Markets (Fremont and Green Lake stores) will be selling sausage in their fresh and frozen meat sections. We’re starting at the Fremont and Green Lake stores, but if things go well, I hope to see our product sold at more of the 9 area stores. If you shop at the Fremont or Green Lake PCC, please show your support for Link Lab and for PCC’s decision to carry our product. Buy a package of sausage, and be sure to thank any store employee  for supporting Link Lab and other local food producers.

[David with meat department's Carole at the first Link Lab delivery to PCC Natural Markets ]

If your neighborhood PCC does not carry Link Lab products yet, be sure to take a minute and tell the folks behind the meat/seafood counter that you’d like to see our sausage available on the shelf. PCC is a great business, and they take a lot of initiative to satisfy their customers. Give them feedback, and I’m confident that they will respond.

Thank you again for all the support over this  first year of business. Our mission of helping “responsible carnivores support amazing local farmers….through sausage” is becoming very real. I’m proud to be involved, and I thank you all for your enthusiastic feedback.

Enjoy your sausage!

David