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.
1Temple Grandin to join National Women’s Hall of Fame
2Pinnacle Foods reorganizes reporting structure
3Up to speed and into the future
4Burger King, Tim Horton’s lift RBI Q4 results
5Tyson Foods names new leadership team
( more )
1Inviting sausage inclusions
2Smithfield launches new antibiotic-free pork line
3Temple Grandin to join National Women’s Hall of Fame
5Up to speed and into the future
3Maple Leaf Foods to purchase plant-based protein brand
4Danish Crown subsidiary principal in casings co.
5Why free trade matters to US agriculture
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