I'm a big talk-radio fan, and I was just listening to the Chewing the Fat food show and its commentary on whole-animal butchery. It's still a 'gourmet' practice in the U.S., say the Chewing the Fat hosts. Some restaurants are doing it, but it hasn't caught on as a best practice yet. The segment reminded … Continue reading Some Pig: Sustainable butchery brings traditional flavors to the table