A to Z detailed guide, how to butcher a pig with Camas davis from the Portland Meat Collective.
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From the Food.Farmer.Earth series, chef and culinary instructor Camas Davis shows us how to butcher a complete pig in these 3 videos. Total run time is about 45 minutes.
Kathleen Bauer describes Roger’s humane pastured pig slaughter, butchering the pig is the next step when the carcass is delivered to Melinda Casady’s butcher studio.
Lisa Bell and Nicole Rees purchase a whole pig from a local butcher shop for a pig roast to serve to their supper club friends.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
Camas Davis , chef and culinary instructor demonstrates how to butcher a pig. A look at an old-fashioned butcher, Tracy Smaciarz, whose business revolves around working with small farmers and pastured livestock. Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo.
An artisan butcher and his approach to meat. A how-to video on sausage-making and charcuterie.
Tracy Smaciarz, a second generation old-style butcher, sees his profession as an endangered species, but one he hopes will come back. Smaciarz can tell the quality of meat, its taste, texture, and smell just from looking at an animal carcass.
This video of a 2-hour beef butchery workshop is intended for those interested in learning how to butcher a cow.
Once an animal is slaughtered for meat, where does it go, and who ends up cutting up the meat we may see in a grocery store? The answer may not be quite so clear cut.
This pancetta Recipe courtesy of Camas Davis, Portland Meat Collective: this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
Next Week on Food.Farmer.Earth, we present a special segment, how to butcher a pig, and visit a pig farmer.
This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Kathleen Bauer hosts a celebration BBQ pork roast dinner to honor the life of Roger the pig, and to thank those who were involved in the project.
The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
After agreeing to purchase part of a pig from Clare Carver of Big Table Farm, food writer, Kathleen Bauer became involved in the whole farm to plate process?
Kendra Kimbirauskas explains the differences between conventional pig farming today from pasture raised pigs.
Kendra Kimbirauskas raises heritage breed pastured pigs, breeds them to produce tender, and flavorful meats.