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I'm sorry, but if someone fed me sausage they bought over the Internet, I'd need to have a health inspector present. Subj: Portuguese Chourizo Sausage *!
"PORTUGUESE FOOD LOVERS"
Our marinated Portuguese homemade style, all natural pork sausage, is made
with the finest meat available, it's cut in larger pieces, cured, dried and
seasoned the old fashion way, they are visible to the consumer assuring our
style and quality.
SALPICÃO, also known as Paio or Pork Roll is prepared and ready to eat out
the package hot or cold as an appetizer or at a meal as an accessory.
SALPICÃO is thicker than our other two very distinct and famous chouriço and
linguiça sausages.
Our Portuguese Brand sausage is prepared and seasoned by Lopes & Sons
Company founded in 1953 as a family business in the Town of Cumberland, State
of Rhode Island and Providence Plantations.
Our SALPICÃO, CHOURIÇO, LINGUIÇA GOURMET sausages are composed of the
following ingredients, PORK, WINE, SALT, PAPRIKA, GARLIC, PEPPER and SPICES,
we guarantee that no other by-products are used in our sausages. They are
inspected and approved by the United States Department of Agriculture.
All of our products are available for delivery UPS and FedEx in the
Continental United States and Canada**, if you wish to purchase our
sausages, "and we believe you'll love them" HERE'S HOW TO CONTACT US:
MOTOSPORTS INTERNATIONAL INC.
www.cricketmeadow.com/portugal/index.html
The line that gets me is "They are visible to the consumer." The point of sausage, in my mind, is to grind everything up until nothing can be identified. So what's visible? Veins? Nails? Flecks of skin? Subj: Fwd: Portuguese Chourizo Sausage *!
Hot Beef Injectors:
Wow! Your Portuguese sausage sounds delicious! I can almost taste that
sizzling pork juice dripping down my throat.
Here's the problem: $2.99 per pound seems a little steep. You say it's made
with the "finest meat available," but I'm wondering if you have some that's
made with lower-quality meat. Perhaps I can get some older sausage at a
discount? Even if it was dropped on the floor, or maybe swept under a
counter for a few weeks, I'd still love to give it a try.
Please answer soon, as I would also like to give some as a gift,
Even though I e-mailed the address on the site, my message bounced back to me. I'm guessing that means they had to shut down their festering, urine-soaked meat packing plant; filthy with the scabbed-over blood of pig carcasses; flecks of flesh decaying in the hot sun; spewing putrid, bile-retching stench into the ozone. I'm hungry all of a sudden. Show of hands: who's in the mood for ribs? 
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