Hello! The Butchers Guild has been experiencing some communication hiccups the last several months; to remedy this we have created a new email address for you to contact us at: firstname.lastname@example.org
Thinking about joining The Butchers Guild but have questions? Shoot us an email at email@example.com.
be the deciding factor; make the critical difference in your career
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, […]
Pulled Pork from BG member and author Peter Hertzmann Next time you’re in the area, drop in at Cape Fear BBQ & Chicken in Fayetteville, North Carolina. It’s easy to find on Grove Street, State Route 24, not too far from Fort Bragg. Order a BBQ Sandwich. You’ll get an moderate helping of pulled pork […]
Take a look at this video on dry aging vs wet aging for processors, from our partners in Meat at NC Choices!
BRATWURST PRETZEL ROLL WITH SAUERKRAUT AND TARRAGON MUSTARD Like most Americans, my first experience with sausage rolls was eating “pigs in blankets” as a child. They were typically Vienna sausages or hotdogs wrapped in puff pastry. Like most, I grew out of them (college excluded), until they resurfaced as a larger roll that I discovered […]