Friday, March 12, 2010

Butchery Classes Article

There's an article about butchery in the Sacramento Bee.

It had a quote that stood out:
"There are a lot of chefs getting into salumi and curing their own (pork) bellies and curing their own pork jowl, and because of that rising interest in salumi, you have to be fairly adept at butchery," he said.
You don't have to be adept at butchery, if you buy your pork from Wooly Pigs.

As described in this document, we sell cuts that are ready to be cured, whether by meat processors or chefs. The chef doesn't need to know how to produce a neck or a belly - he just needs to have the money to pay for it.

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