I'm very interested in this topic. We are planning to bring about 4 pounds of andouille sausage down in two weeks for Art to use for Thursday night Cajun at BC's. In 20+ trips we've never been hassled at customs, but there's always that possibility. It will alll be frozen and intact with USDA stickers. We were supposed to bring this down in early November, but "things" just didn't work out.
Shit, what about bread? We always bring a couple loaves of dark pumpernickel for our friends.
Ruth...are you at CBV? I think I remember something about that.
(Boy..this is really somber stuff, not remotely jocose...suppose it should go to the other board?