so good. http://anatomyofthrift.com
Farmstead Meatsmith have been busy. See here.
these folks are cranking out the sausage!
Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.
WHEN: Saturday, February 12th @ 10am.
WHO: A minimum of 4 students.
WHY: Because pastured pigs demand nothing less than old-timey butchery
Email firstname.lastname@example.org or call us at 206.463.MEAT for directions to reserve your spot.