This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
Meat buying should reflect full transparency in how livestock have been raised and butchered to ensure quality and humane treatment.
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.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of sausages: Italian Chicken; Merguez Lamb; and Chorizo.
An artisan butcher and his approach to meat. A how-to video on sausage-making and charcuterie.
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.