MeatandPoultryProcessingCapacityTechnicalAssistance
Eric Gutknecht grew up elbows deep in sausage making. His parents immigrated to Colorado from Switzerland in the 1970s, bringing with them two generations of sausage-making experience.
Eric was three years old when his parents joined a Denver sausage business founded by another Swiss immigrant and purchased the company in the 1980s. Eric notes, “Packing sausage was cheaper than daycare,” so he spent his days learning the trade at his parents’ elbows.
With a bit of extra time on my hands last week, I popped by an H-Mart store in my Denver-area suburb to take a look around.
For those unfamiliar, H-Mart is a Korean-based grocery chain that operates large-footprint stores across the United States. They focus on ethnic diets, with perishable sections and grocery aisles stocked with items you won’t find at Kroger or Walmart. Taro root and rambutan (whatever that is) are interspersed with lettuce and cucumbers in the produce section. The seafood section includes a live lobster tank and a counter where customers can scoop fresh squid and octopus.
