re: City Pork is really doing well!

I agree that it is going to do well. They need to work on their boudin recipe a bit though. They presently don't use any liver at all. The guy told me this is because cuts the "shelf life" in half if you use liver and they don't do the volume yet to justify it. I like a little liver in boudin.

Anyway, I bought some Saturday and I missed the liver. It was also a little too moist IMO. Still enjoyable though.