New takes on the classic steakhouse that are not so traditional but are more so rather fantastic, via WSJ.

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Decisions to make when purchasing your holiday turkeys by choosing local, organic, and antibiotic free, via Civil Eats.

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More local charcuterie is being made by butchers and chefs in Great Britain, via Independent UK.

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Christoph Wiesner, the Austrian butcher who raises Mangalitsa, is always tense before the kill. Last year, he told me, yes, he was nervous because it wasn’t his pig, the pig didn’t know him, he couldn’t know what the pig would do. Under normal circumstances the pigs have spent their lives with him and the week before they are done in, he brings the captive bolt, the stunning device, into pens so the pigs are used to even that. The pigs are calm throughout. This year, at Pigstock in Traverse City, MI, Christoph was not only unfamiliar to the pig, he was miked so that his every word echoed through speakers. Furthermore our crowd gathered around to witness the kill. Our Mangalitsa was clearly thinking “This can’t be good.” But it was over quickly (the full video is at the end Read On »

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A quick synopsis of the everpopular pig celebration: Pigstock, via Traverse City Record Eagle.

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