This week’s Food.Farmer.Earth newsletter focuses on artisan butchery with Tracy Smaciarz, and homemade sausage making with Eric Finley.
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.
An artisan butcher and his approach to meat. A how-to video on sausage-making and charcuterie.