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.
1Olymel acquires Pinnacle Farms
2House committee releases SNAP report
3A closer look at controlled atmosphere stunning
4Former accountant admits stealing $3M from Cargill
5Temple Grandin, the teacher
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1A closer look at controlled atmosphere stunning
2Former accountant admits stealing $3M from Cargill
3Pilgrim’s Pride to acquire GNP from The Maschhoffs
4Temple Grandin, the teacher
5McDonald’s to expand use of fresh beef
1SuKarne opens massive beef plant
2SNEAK PEEK: Superior Farms’ sustainable vision
3Smithfield Foods launches own bacon, bourbon blend
4McDonald’s adds Johnsonville brats to some menus
5Bob Evans retains JP Morgan as financial advisors
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