This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Livestock are living creatures deserving of respect and humane treatment during their lifetime.
Tracy Smaciarz, a second generation butcher, sees his profession as an endangered species, but one he hopes will come back.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
Next week on Food.Farmer.Earth we see an artisan butcher in action, and how to make a variety of different homemade sausages.
The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.