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
4NAMA Report: CDC beef, human-illness update wows crowd
5McDonald’s shares beef-patty production video
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1NAMA Report: CDC beef, human-illness update wows crowd
3To Cure or not to Cure?
4Fire damages American Foods Group facility
5Hot global pork market cooling down: Rabobank
1McDonalds launches social media Q&A forum
2McDonald’s shares beef-patty production video
3Taste Talks: The art of salted and dried charcuterie
4Ozark Mountain Poultry opens plant in Arkansas
5NAMA Report: CDC beef, human-illness update wows crowd
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