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.
1Tyson cuts ties with Tennessee poultry farm
2When pigs fall
3Meat businesses caught in fraud scheme
4JBS to acquire stake in NZ company
5Appeals court overturns Tyson judgment
( more )
1When pigs fall
2Meat businesses caught in fraud scheme
3Of faith and food
4Market conditions favor Australian beef
5Patties and profits
1Bridgford Foods emerges as a potential acquisition target
2A legacy of leberwurst
3Tyson cuts ties with Tennessee poultry farm
4Swanson Meats recalls beef products
5Oscar Mayer expands P3 snack line
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