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If you are interested in a being butcher, it’s time to get your hands dirty. As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
We were thrilled to be invited to the Maker Faire this summer. Maker Faire is a DIY extravaganza and food projects appear next to robots, steam-powered vehicles and beautiful, quirky crafts from reclaimed materials. Our friend and hero Gary Duffey shot video of BG founders Marissa Guggiana and Tia Harrison emceeing our Charter Member Chris […]
The Butcher’s Guild attended NC Choices’ (a center for environmental farming systems) North Carolina Meat Conference and gave the local news a few demos in butchery. Co-Founder Tia Harrison boned out a whole chicken. Boning it makes it cook faster and more evenly and is great for grilling. You can also pan sear it or […]
The Butcher’s Guild attended NC Choices’ (a center for environmental farming systems) North Carolina Meat Conference and gave the local news a few demos in butchery. Co-Founder Tia Harrison and Charter Member Berlin Reed took a lamb through the paces, sharing cuts, cooking ideas and butcher wisdom. NC Choices is doing innovative work in bringing […]
Butcher’s Guild Charter Member Brad Farmerie shows us the ins and outs of boudin noir AKA blood sausage. Blood sausage was traditionally a way to use the blood and intestines when a pig was slaughtered, so nothing would go to waste. Now they are prized for their creamy richness, subtle wintry spices and deep hue. […]