butcher
Why There Are 300 Pigs Running Loose in This Forest
Every year, local farmers release pigs into New Forest as part of the annual pannage season, an ancient practice that sees pigs feast on acorns and makes for unique tasting pork.
Argentina’s Rural Stores Are a Fraying Link to the Past
In rural communities, local stores function as post offices, museums, and social hubs. But they may not be around much longer.
Win a Copy of 'Voracious,' Cara Nicoletti's Delicious New Book
Win a copy of Voracious, a new book from chef/author Cara Nicoletti that explores the overlap between classic literature and amazing food.
Your Paleo Broth Obsession Is Causing Butchers to Run Out of Bones
The recent Paleo-inspired trend for bone broth has caused a rise in demand for animal bones, with some Australian butchers running out altogether.
This Butcher Cuddles With His Pigs Before He Kills Them
Most butchers prefer their pigs dead when they enter the shop. But one Dutch butcher likes to take his live pigs to the beach before turning them into cutlets.
This Game-Changing Vegan Butcher Shop Is Run by Ex-Cult Members
Two Berkeley siblings with a wild past in the restaurant world (and a cult) are about to open The Butcher's Son, an all-vegan, East Coast-style delicatessen and butcher shop.
Eating Blood Shouldn't Curdle Yours
Eating blood leads to collective gasps of horror. But why? Is the process too confrontational? Is the intense flavor too much for the average tastebuds to handle? Cooking with it is making a comeback in the kitchen—or at least on the dessert plate.
How to Get an Education in Meat
When one Brooklyn chef was dissatisfied with the available meat offerings, he looked to a small, one-year-old company based in Pennsylvania for delicious, humanely slaughtered animals with signature flavor profiles.
Rule Number One of Meat Thievery: Don't Fall Asleep
Breaking into a butcher shop and stealing sausages might sound like a great idea when you're faded, but there's always the risk of curling up and falling asleep mid-crime.
Soul Food: Kosher
In this episode of Soul Food, our host Kiran Deol heads over to LA’s Kosher Corridor to get schooled by a local butcher, explore the diversity of Kosher cuisine, and sample a Shabbat dinner.
The Artful Slaughter Begins with a Rub Behind the Ears
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
Cajuns Boil the Head and Save the Blood
Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...