Link Lab Artisan Meats announced today that it will continue business under the new ownership of longtime customers Nick and Sara Jones of Jones Family Farms (JFF), the family-owned and operated producer of grass-fed meats and shellfish on Lopez Island.
The sausage factory David Pearlstein founded in his Wallingford garage closed its doors in early 2014 after four years in business. Despite steady success around the state and an amazingly supportive audience of customers, partners, and friends, Pearlstein felt Link Lab had developed to a point where it needed to either grow substantially, or pull back substantially.
“When David announced that he intended to close Link Lab, we decided we could not let such a good thing go,” said Nick Jones of Jones Family Farms. “Finding high quality processing for small-producer meats is a real problem. More than simply producing the best sausage on the market, Link Lab served as the best example we know of a downstream business that maintains the integrity and ethos of the farm-to-table philosophy.”
“David forged such a necessary path in the Puget Sound food scene and we are deeply grateful to him for allowing us to build on his foundation. Link Lab’s potential for growth is so strong, and Jones Family Farm is in a great position to take this company to great places,” Jones added.
Link Lab currently offers a rotating assortment of products that include beautiful Jones Family Farms pigs and lamb processed into custom cuts and artisan sausage such as Rosemary Garlic Lamb and shop favorite, Cognac Raisin Lamb. Other new featured items include Hickory Smoked Bacon, Tasso Ham and Fenugreek Canadian Bacon. Soon on the menu, Link Lab will offer Philly Cheesesteak Sausage, Corned Beef Hash Sausage and Cajun Boudin Blanc.
In 2015, the company plans to explore new frontiers in artisanal meats, including smoked and cured meats, other forms of charcuterie and a new seasonal line of sausages that will change every three months to highlight specific local farms and their crops. Themed gift boxes and gift certificates are also available.
“Nick and Sara Jones have provided Seattle with some of the most amazing local fish, seafood and meats for several years now,” said Jim Goodman, head butcher, Link Lab Artisan Meats. “We are thrilled that they are now part of Link Lab and dedicated to carrying on and growing the brand’s unique sausage-making technique and recipes that have been so popular with restaurants and retail shops.”
OPEN HOUSE – FEBRUARY 21
Link Lab is kicking off 2015 with an Open House to introduce the new staff and some very exciting plans and partnerships, including the expansion of the product line to include smoked charcuterie.
Saturday, February 21
11 am – 4 pm
559 NE 80th Street, WA 98115
Sausage lovers can also find Link Lab at Seattle Chef’s Collaborative: Farmer Fisher Chef Connection Event on March 2. Later in the month, they will team up with Jones Family Farms to present oyster and sausage offerings at Taste Washington 2015, March 28 and 29 at CenturyLink Field Event Center.
Link Lab sells and ships nationally from its online store at LinkLabArtisanMeats.com. Customers can also purchase products by calling 360-298-2066 or visiting Link Lab at 559 NE 80th St. in Seattle. Sales at this location are made by appointment only from 8 a.m. to 5 p.m. Monday through Friday.
While Link Lab’s list of customers continues to grow as they rekindle previous partnerships, some of the restaurants who currently cook with and sell Link Lab Artisan Meats products include: Barnacle Bar & The Kitchen, Orcas Island; Nell Thorn, La Conner; The Bluff Restaurant, Friday Harbor House, San Juan Island; The Bay Cafe, Lopez Island; and Hook & Plow in the Seattle Waterfront Marriott. Customers may also buy directly from these retailers in the San Juan Islands, as well as Sunset Hill Green Market in Seattle.
About Link Lab Artisan Meats
Link Lab Artisan Meats, LLC is a boutique artisan sausage company located in Seattle’s Maple Leaf neighborhood. Despite this small, neighborly three-person operation, Link Lab operates under USDA inspection and approval, allowing the company to sell to restaurants and other retail establishments. Link Lab is extremely particular about sourcing meat from local farmers who are doing the right thing for their animals, for the soil, and for their farm workers. It is a fun story to tell, and an important role helping carnivorous customers find and support great farmers who raise great meat. For more information, visit LinkLabArtisanMeats.comand follow Link Lab on Facebook andLinkedIn.
About Jones Family Farms
Jones Family Farms (JFF), located on Lopez Island, Wash., is a diverse family-run business specializing in quality natural meats and seafoods. JFF operates mainly on three fronts: a natural, grass-based pastured livestock farm producing USDA inspected beef, goat, and pork, as well as home-based produce; a shellfish farm producing three types of clams and three varieties of oysters and mussels; and a commercial fishing operation harvesting healthy wild stocks of seasonal salmon in Puget Sound. JFF also does agricultural land consulting and restoration. JFF is dedicated to the highest quality artisanal food production, distribution, and land stewardship. Its products are available at local farmers markets, grocery stores and restaurants in San Juan County, as well as throughout the Seattle area. For more information, visit jffarms.com and follow JFF onFacebook and Twitter.