After perfecting the chicharron, and in search of more ways to utilize the whole animal from his butchery practice, Farr turned his attention to improving upon mass-produced sausages. He began selling his own hand-crafted sausages, alongside his chicharrones, at the Ferry Plaza Farmers Market in San Francisco and from there launched the 4505 Butcher Shop in the Mission District of San Francisco. Soon, Farr was teaching whole animal butchery and sausage-making classes and eventually, in 2014, wrote Sausage Making: The Definitive Guide with Recipes (Chronicle Books). With 4505 Meats’s Butcher’s Snack, Farr decided to turn his culinary creativity toward improving the mass-produced meat stick. He wanted to create a moist, juicy, and flavorful sausage link that could be enjoyed on-the-go. Butcher’s Snack’s flavors and preparation techniques are inspired by his favorite sausage recipes served at his noted restaurant in San Francisco, 4505 Burgers & BBQ
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