{"id":12690,"date":"2014-11-04T09:43:32","date_gmt":"2014-11-04T17:43:32","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=12690"},"modified":"2014-11-04T09:43:32","modified_gmt":"2014-11-04T17:43:32","slug":"field-liverwurst-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=12690","title":{"rendered":"Field Liverwurst Review"},"content":{"rendered":"

\"Field<\/a>My mom used to make me braunschweiger and mustard sandwiches to tote to school on occasion. Braunschweiger is a Midwestern term for liverwurst, which in the south is also called \u201cKentucky Pate.\u201d<\/p>\n

The sandwiches were a respite from the steady diet of bologna, PB&J, and that crappy lunch meat that came in plastic packages, ham, turkey, roast beef, like 49 cents a package for paper thin slices, that all tasted the same, but were different colors. Don’t even think about getting me started when she went on the yogurt kick.<\/p>\n

I pretty much thought all liverwurst was the same. Looks the same. Mostly packaged the same, so I’ve been buying whichever one is on sale.<\/p>\n

This week it was \u201cField\u201d Brand, made by Specialty Foods Group<\/a> of Owensboro, KY. Think I have a new favorite. First two \u00a0ingredients on the package are pork liver and pork. Then comes the ‘contains less than 2% listing’….perfectly acceptable. Liverwurst\u00a0is occasionally smoked, and is stuffed into natural or artificial casings.<\/p>\n

Liverwurst is kind of like a pate, but a little less spreadable. I generally slice it off, still in the wrapper to keep its shape, peel the wrappers, and place circles of the spread between two slices of (still) white bread. Yellow mustard rules. Sometimes sliced raw onion. It does have a distinctly liver taste, but not like the pukey liver and onions stuff, more like chopped chicken liver at a top-notch Jewish deli.<\/p>\n

In any regards, it’s one of my occasional comfort foods.<\/p>\n

Specialty Foods is a conglomeration of different brands, some dating back one hundred years or more. Field is one of them, as are Kentucky Legend, and Chicago’s Scott Petersen.<\/p>\n

They apparently sell a lot of hams, and if you’re not planning on being on the turkey hotline during the holidays, Specialty has a ham hotline<\/a> to answer every single question you have about preparing and serving ham, including recipes<\/a> for leftovers.<\/p>\n

\"Field<\/a>Check out where to buy their products with their locator<\/a>.<\/p>\n

SFG’s plant is USDA facility # M7467-P7467 and is located at 6 Dublin Lane in Owensboro. Pix below. \u00a0In the mood to purchase some other meats? \u00a0Burgers, dogs, or pizza? \u00a0Go. Buy<\/a>.<\/p>\n

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\"Field<\/a>
SFG Plant, Owensboro, KY<\/strong><\/figcaption><\/figure>\n

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\"Field<\/a>
SFG Plant, Owensboro, KY Aerial View<\/strong><\/figcaption><\/figure>\n

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Field Liverwurst Review<\/p>\n","protected":false},"excerpt":{"rendered":"

My mom used to make me braunschweiger and mustard sandwiches to tote to school on occasion. Braunschweiger is a Midwestern term for liverwurst, which in the south is also called \u201cKentucky Pate.\u201d The sandwiches were a respite from the steady diet of bologna, PB&J, and that crappy lunch meat that came in plastic packages, ham,… Continue reading Field Liverwurst Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,8,16,25],"tags":[1151,2180,3117],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12690"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12690"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/12690\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12690"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}