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.
1McDonald’s revives ‘Mighty Wings’
2BRF acquires Oman food distributor
3Temple Grandin talks lamb processing
4Ammonia leak leads to evacuation of Tyson Foods plant
5Cargill to close animal nutrition facility in Spain
( more )
to the PRINT edition, or click below for free, INSTANT ACCESS to valuable news & insights in the Digital Edition.