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Re: “The Charcuterie Underground

I guess they're not so underground anymore after this article. A major media story kind of defeats the viva la resistance cache of rogue butchers.

The funny thing is that if they dropped off live pigs and left the slaughter to these suburban butchers, they wouldn't know what to do with the animals. They leave exploited immigrant workers to do the bloody throat slitting on their behalf. And the supposed "naturally raised" moniker means absolutely nothing. Any farmer can slap that label on their meat without consequence. The latest figures I've seen is 99% of the meat out there comes from factory farms, much with "all natural" and "naturally raised" labels.

So many high end restaurants think they're getting their meat from small farmers in idealized settings, but it's such a sham, and the chances that those chefs and high end butchers actually visit the farms where they get their meat from is few and far between. They certainly don't want to believe that a bucolic setting isn't the reality for these animals, then they might actually feel guilty for charging so much money for their menu items.

These butchers may be closer to the carcass, but the reality is still out of sight, out of mind.

0 likes, 2 dislikes
Posted by farmygrrl on 12/07/2009 at 12:25 PM

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