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Shellmouth Sausage expands services in Roblin area
Don Addis of Roblin’s Shellmouth Sausage explains the move into custom cutting and cooling with a new walk in cooler and freezer. He learned European style cutting, deboning and clean cuts to reduce waste. Since taking over in 2000, BSE hit slowed sales, but automation and a larger delivery network have boosted volumes to about 600 pounds per four weeks across 25 stores.
MENTIONED IN THIS ARTICLE
Don Addis
Roblin
Angela
Peter Rams
Saskatchewan
Addis
Ed Myslchuk
Joan Burla
Minnedosa
Russell
Manitoba
Yorkton
Shellmouth Sausage