culinary butchery





8/31/2011
Cole Ward - AKA The Gourmet Butcher - introduces himself
11/20/2013
Learn how to identify the right time to butcher laying hens for meat.
7/9/2013
Butcher and meat expert Cole Ward gives a simple explanation of what "meat" actually is.
7/10/2013
A brief description of what happens after slaughter.
9/8/2011
Merry Graham will help represent Bob’s Red Mill in the 2011 Golden Spurtle World Porridge Making Championship in Scotland
7/10/2013
Try this Lemongrass Semifreddo Recipe and relish an Italian dessert similar to a delicious, rich frozen mousse.
7/9/2012
Preserving herbs from your garden is easy, whether you freeze or dry them.
11/29/2013
In preparation for a large chicken harvest later in the season, a few homesteaders perform a trial run to test their chicken harvesting capabilities.
12/18/2013
We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
5/14/2012
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.




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