Inside Heavy Metal Sausage Company: A Deli and Restaurant Building Community Around Locally Sourced Products

🍽️Heavy Metal Sausage Company is a deli during the day and a restaurant called Trota at night, offering a mix of meat products spanning multiple cultures.

🥩They source their meat from Happy Valley Meat Co-op, using beef shanks for their Taria entree, which is braised in red wine and onions.

🌭Their unique sausage, Zung and Blood worst, is made from pork mixed with blood and stuffed into a large casing. It is enjoyed as a cold cut deli meat.

🍞Heavy Metal Sausage Company also bakes their own bread, including the Fasha and Panire, which are used for sandwiches and bread service in their dinners.

🌍The company emphasizes community building and uses locally sourced ingredients, supporting local farmers and providing a unique dining experience.

What is Heavy Metal Sausage Company known for?

—Heavy Metal Sausage Company is known for its unique meat products spanning multiple cultures, including their Zung and Blood worst sausage.

Where do they source their meat?

—They source their meat from Happy Valley Meat Co-op, ensuring high quality and locally sourced ingredients.

What bread do they bake in-house?

—Heavy Metal Sausage Company bakes their own bread, including the Fasha and Panire, which are used for sandwiches and bread service in their dinners.

What is the restaurant called at night?

—At night, Heavy Metal Sausage Company transforms into a restaurant called Trota, offering a unique dining experience.

What is their approach to community building?

—Heavy Metal Sausage Company emphasizes community building by using locally sourced ingredients and supporting local farmers, creating a unique dining experience.

00:00Introduction to Heavy Metal Sausage Company, a deli by day and a restaurant called Trota at night.

00:43Overview of the unique meat products offered, including Zung and Blood worst sausage.

02:14Explanation of the sourcing process and use of beef shanks for the Taria entree.

03:36Insight into the in-house bread baking, including the Fasha and Panire.

05:20Emphasis on community building and using locally sourced ingredients.