Bacon Bacon Bacon: Not Kevin - Smoked and Sliced

The University of Wisconsin meat scientists have launched a new “Meat Science and Safety Training Program” to turn out “Master Meat Crafters.” We thought we’d find out how an “old world German Master Butcher” learn his craft. We asked Uli Lengenberg of Uli’s Famous Sausage about his training in Germany.
Read more: Bacon Bacon Bacon: Not Kevin – Smoked and Sliced

Cooking the Whole Hog...er...Head

Tom Winterrowd, who farms near Canby, Oregon, said that the minute he saw the announcement for the hog head cooking class he knew he’d be in it. Portland Meat Collective recently offered the class, bringing in Ben Meyer, the chef at Grain and Gristle Restaurant as the instructor.
Read more: Cooking the Whole Hog…er…Head