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.
1Sanderson defends antibiotics in animal production
2Smithfield lauds Walmart
3Walmart announces new policies for livestock producers
4WTO finds against US COOL
5Preview: Bo knows the industry
( more )
2Smithfield, KC Sausage announce $44.8M plant in NC
4Ettinger details Hormel’s organic acquisition
5Burgers, bikinis and bulls
3AI overshadows Hormel Foods’ record quarter
4AI outbreaks to pressure global poultry markets
5Three Bridges launches refrigerated meals
to the PRINT edition, or click below for free, INSTANT ACCESS to valuable news & insights in the Digital Edition.