Wooops-CORRECTION

[Mike DiLuca]

When I was kid, I watched my father and grandmother make sausage and of course, they never measured or weighed anything. Dad still doesn’t. Years later I decided to take some weights and found that the amount of salt they used was typically in the area of 2.25 %. But I understand your point, and that 3% is the norm so I am adjusting going forward.