This episode spotlights The Local Pig’s sausage-making course. Wannabe butchers and foodies of all kinds flock to this Kansas City charcuterie to learn the finer points of formulating, blending and stuffing sausage.
Local Pig's Co-owner Alex Pope shows and tells viewers about The Local Pig’s whole-hog butchering classes.
Local Pig co-owner Alex Pope discusses the benefits and challenges of off-site butchering demos.
1Fire damages American Foods Group facility
2Former Cargill manager allowed to work for JBS
3“In Meat We Trust” author keynotes animal-welfare conference
4McDonald’s shares beef-patty production video
5Foster Farms CEO to step down
( more )
1NAMA Report: CDC beef, human-illness update wows crowd
3To Cure or not to Cure?
4Consumer group urges review of Australian meat inspection
5Fire damages American Foods Group facility
1McDonalds launches social media Q&A forum
2McDonald’s shares beef-patty production video
3Ozark Mountain Poultry opens plant in Arkansas
4Its chicken for Einstein Noahs new sandwiches
5Hillshire upgrades its Ball Park hot dog
to the PRINT edition, or click below for free, INSTANT ACCESS to valuable news & insights in the Digital Edition.