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.
1Investor moves to block Tyson, AdvancePierre deal
2Frozen meat and poultry recall due to water contamination
3Sanderson Farms doesn’t back down on antibiotic stance
4USDA announces two recalls
5Smithfield partners with Skinnygirl on new deli meat rollout
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1Sanderson Farms doesn’t back down on antibiotic stance
2Smithfield partners with Skinnygirl on new deli meat rollout
3No-holds barred burgers
4Jack Link’s introduces new sausage products
5Moody’s downgrades JBS SA, JBS USA
2Kingsford petitions to make barbecue ribs Americas National Food
3Smithfield introduces six new frozen products
4USDA to revise specs used for all Angus certified programs
5Albertsons launches Signature store brand line
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