KANSAS CITY, MO. – Mulay’s Sausage owner, Loree Mulay Weisman, explains the origins of her sausage business and how it transitioned into a full-time venture a few years ago during the latest episode of the MEAT+POULTRY podcast.

Weisman lays out why the organic brand decided to expand into the national sausage marketplace. She also describes in detail why transparency and compensating the family farm producers is important to Mulay’s.

Weisman also explains how the company uses Syracuse Sausage in Texas to co-pack their products. The company has some fulfillment and cold storage capabilities at its headquarters in Longmont, Colo. A system of distributors moves Mulay’s product line throughout the United States.

Later, Weisman describes what it’s like having her family as part of the sausage development effort.

She also shares advice on how others can find success in the sausage industry.

Contributing editor Steve Krut featured Mulay’s Sausage in an article in the September 2021 issue of MEAT+POULTRY.


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