Samuel Smith5 said:I don't bother with retail shelves. I sell to people who actually have an eye for quality—and trust me, this stuff is the real deal. Sure, there's no sales tax factored in and I haven't jumped through all the hoops for a formal certification, but that doesn't change the fact that the product holds up just fine.
"To make authentic, small-batch smoked sausage, you should exclusively use the premium cuts of pork."
Yeah, sounds great in a cookbook, doesn't it? But reality usually tells a different story.
So, what do you think a fair price for some genuine, homemade sausage should actually be?
I don't doubt your quality, but in this day and age, buying meat products without all the necessary paperwork feels like too much of a gamble.
As for the price, if you're charging $50/lb and you aren't running a registered business or paying taxes, once that same product hits a supermarket shelf, it would cost at least $50 (like someone mentioned), if not more. In my opinion, that’s insanely overpriced.
Just because there's a protected designation for "traditional regional sausage" doesn't mean other similar products can't be sold as sausage.
Besides, all this fuss over "protected traditional status" feels like selling smoke—or more accurately, "all hat and no cattle." You described it perfectly: one pig, a handful of spices, an hour of work... the hardest part is just typing out those zeros on the price tag... Let's be real, it's not like we're launching a rocket to the moon!😠