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 Foods plant fire spurs evacuations, school closures
2New flavor trends influence sauces, dressings, marinades
3Cargill invests big in Big Lake egg facility
4Two recalls attributed to foreign matter contamination
5Senators pushing for review of Marfrig-National Beef deal
( more )
3Perdue to invest $42 million in Georgia plant expansion
4Moody’s: China tariffs to hurt small pork processors most
1Tyson works to ‘stop food waste, save money’
2Texas Chicken opens its first restaurant in Bahrain
3Oscar Mayer Selects to go gluten-free
4New flavor trends influence sauces, dressings, marinades
5Foodservice makes breakfast a priority
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