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Taking Bold Steps into the next 30 years

Sunday, June 29, 2014

Headcheese maker seeks bold new frontiers. Say hello to headcheese: It may be more than a fall byproduct of frugality. Liver made the leap from low-brow to fancy pâté. Why can't a sausage of pig's snout and ear become a gourmet pork delicacy?

That's the question Daphne Jones asks as her Milwaukee company celebrates its 30th year of regionally distributing headcheese made from a family recipe.

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