I was making sausages in a hand crank filler and developed crap-free recipes for Italian pork and fennel sausages and French Toulouse sausages
The truth of what it means to grow animals for meat, and everything in between.
A breakdown of how our Christmas hams get produced.
Nose-to-tail charcuterie: this blog walks through every part of the pig, and what we use to make our much-loved charcuterie products.
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