Meat buying should reflect full transparency in how livestock have been raised and butchered to ensure quality and humane treatment.
Search Results for: curing-meats
Coming next: Homemade Bacon; Salt from the Ocean; and Rediscovering Salt.
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.
There may be advantages for efficiently producing high protein foods like meats, eggs and milk through cellular development in a lab, but is this really the answer?
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 recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
Are you a bacon lover, make smoked bacon yourself, and take your pork belly love to a deeper level!
December 09, 2010 This time of year brings out those best-of-the-year lists, and food stories is has its round up too. A few days ago, Daniel Fromson, of the Atlantic listed what he considered the 10 Biggest Food Stories of 2010. A few dealt with food policy – the Healthy, Hunger-Free Kid Act and Food […]
Sarah Curtis-Fawley’s makes sweet and savory pies. Kate McMillan makes a chocolate cream pie from scratch.
In Australia, the meat pie is still an iconic food. Where did the meat pastie arise, and what was it’s original purpose?
If there’s a future for commercially grown ‘artificial meat’— some scientists believe may be possible in a few years—they are going to need a different name.
November 08, 2010 An appropriate post for a Monday – for those of you who follow #meatlessmonday… Chef, journalist, and meat-eater Kim O’Donnel wrote The Meat Lover’s Meatless Cookbook as one way to approach a healthier lifestyle, which also would also lead to less impact upon the environment. According to the review, there is a […]
Venezuela is one of the principal oil-exporting countries of the world. However, petroleum is not edible and, lamentably, Venezuela is not able to feed its population.
At his local boutique store, The Meadow, Mark Bitterman sells about 150 different varieties of finishing, curing, and infusion salts. He takes us on a visual world tour of some of his fine and exotic salts.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
Meat pies are a staple of Australia but are hard to find here. That formed the impetus for Sarah Curtis-Fawley and her husband to open the Pacific Pie Company specializing in sweet & savory pies.
How do you turn raw pumpkin meat into ingredients for making delicious home made pumpkin pie? Watch this video to find out!
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.
Kendra Kimbirauskas raises heritage breed pastured pigs, breeds them to produce tender, and flavorful meats.
A to Z detailed guide, how to butcher a pig with Camas davis from the Portland Meat Collective.