΢²ªÊÓƵ

MORE COVERAGE

• Comstock's Magazine cover story: (June 2014)
• The Sacramento Bee: (May 18, 2014)

The ΢²ªÊÓƵ manager and student employees cut, ground, mixed and stuffed their way to multiple awards in the ’ cured meat show, part of the association’s annual convention, held this year at California State University, Chico.

΢²ªÊÓƵ won the Norm Eggin Championship Cup for the second year in a row, for the best three student scores combined.

And no wonder, as the Aggie team — Esteban Aleman, Steven Elliott, Cindy Garcia and Miguel Guillen — took first (grand champion), third, fourth and fifth place in the collegiate competition.

The student contest drew 22 entries of this year’s designated product: fresh pork apple sausage. Each competitor formulated a recipe and carried it through to final production, for judging by commercial meat processors.

With Tempting Apple Sausage, Garcia took grand champion honors for the second year in a row, and ΢²ªÊÓƵ racked up its sixth consecutive grand champion title. Garcia won last year in the designated category of low-sodium pork sausage, and before that ΢²ªÊÓƵ students won with fresh pork sausage (2012), smoked summer sausage (2011), chorizo (2010) and linguiça (2009).

Caleb Sehnert, lab manager and team adviser, won a prize of his own: reserve grand champion (second place) in the commercial division, for ΢²ªÊÓƵ Meat Lab Cheddar Hot Link Sausage. If you’re interested, you can buy some at the Meat Lab during its public sales: 1 to 5:30 p.m. every Thursday and Friday.

More information, including price list and location, is available