We are still in Mexico enjoying the sights, sounds and tastes–the weather is nice too!  Today the Butcher and I visited with Guido. He runs the Farmers’ Market in Nuevo Vallarta. He makes his own sausage. He uses natural casing. He uses 35 to 37. He uses good cuts of pork, beef and chicken for his sausage.  He makes Hot Italian and Mild Italian sausage. He said they are more likely to dry the sausage instead of smoking the sausage as we do in America. He is of Italian descent so that is the heritage he draws on when making sausage. He is also the chef at Riviera Grille which is a very nice restaurant in Nuevo Vallarta. That’s all for this week. Until next time… From our Butcher Block to your Table.