Article in the Heed the Hedonist, “The motto of Link Lab Artisan Meats is to “help conscientious meat lovers support local farmers … through sausage.” This reinvigoration highlights how partners and processors such as Link Lab provide infrastructure that is critical to the success and survival of small … Continued
Link Lab Artisan Meats Back in Business with a Whole Mess of Sausage “You’d barely notice the small building housing Link Lab Artisan Meats on NE 80th Street until you peered through the windows and spotted the sausage maker’s meat … Continued
Nosh Pit, Revamps Read More
“When David announced that he intended to close Link Lab, we decided we could not let such a good thing go,” said Nick Jones of Jones Family Farms. “Finding high quality processing for small-producer meats is a real problem. More … Continued
Come meet the new staff and see what plans are underway for 2015!
Hello Link Lab friends, I am thrilled to announce that Link Lab Artisan Meats will continue business under new ownership. Our longtime customer Jones Family Farm is now the new owner of Link Lab, and they will be running the … Continued
As Link Lab Artisan Meats enters our 4th year of business, I’ve been doing some big thinking about the company. Our sausage and bacon products have found steady customers all around the state, business continues to grow, and customer feedback … Continued
Thanks Drew (Ithaca, NY) for supporting Link Lab.
Many thanks to Catherine Reynolds (Queso y Vino and the Spanish wine guru at Seattle’s Wine World & Spirits) for recommending two wines to accompany the Link Lab Sausage Primo pizza featured by Pagliacci Pizza this month. I hope everyone … Continued
It has been two years (Feb 1, 2011) since I received a Federal Grant of Inspection from the US Department of Agriculture to legally produce and sell sausage. In my first week of business, I made 25 lbs of sausage … Continued