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
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
Link Lab Artisan Meats is wrapping up our 2nd full year of business. Our community of customers, partners, friends, and intrigued bystanders continues to grow, and we seem to be getting busier with each passing week. During 2012, we … Continued
The youth of America (well, at least one teen from Redmond, WA) happily promotes Link Lab on his way to a cheese making class this past weekend. So many kids are aware of food! And they are becoming (and encouraging … Continued
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 … Continued
We are winning the ever-competitive battle to dominate the 6-12 month old demographic of sausage customers. Thank you Matthew (and your parents’) for your support of Link Lab!