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.
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3Privacy commissioner says poultry catchers’ rights violated
4Tyson Foods acquires Philly cheesesteak maker
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1Tyson Foods acquires Philly cheesesteak maker
3JBS appoints pork industry veteran to lead fed-beef business
4Innovation meets collaboration
5Demand for transparency grows
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