Butchers. Nice to see the flurry of press about a time-honored food job here and here and Kim Severson’s take here in the NYT.
I began working with meat 20 years ago, here in Gascony… on the farm. Where we still work. Where interns, students and pros still come to learn the real skills from the people who grow the meat. Funny, there’s not a tattoo among them…
Interested? This could be you.
See our French Pig programs here.