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Central Standard
10:01 am
Thu February 21, 2013

Local Butchers in KC

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Credit Peggy Lowe / Harvest Public Media and KCUR
Visitors who walk in to The Local Pig, 2618 Guinotte Ave., in Kansas City are greeted by this mural, which explains exactly what they are about to buy.
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Credit Peggy Lowe / Harvest Public Media and KCUR
Miles Maassen, who owns The Local Pig with Alex Pope, hands out recipes for a Sunday afternoon sausage making class to the students.
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Credit Peggy Lowe / Harvest Public Media and KCUR
One of the shop’s workers stands behind the huge butcher case and in front of the daily specials chalked on the wall.
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Credit Peggy Lowe / Harvest Public Media and KCUR
Some of the many kinds of sausages available at The Local Pig. The green ones to the right, chorizo verde, are so green because they are made with lots of cilantro.
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Credit Peggy Lowe / Harvest Public Media and KCUR
Students start the sausage making class by grinding pork, with specific ratios of fat to meat.
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Credit Peggy Lowe / Harvest Public Media and KCUR
Two of the first large tubs of ground pork that will be added to ingredients and made into sausages.
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Credit Peggy Lowe / Harvest Public Media and KCUR
As some students grind the pork, others are working on putting the many fresh ingredients together to make the specialty sausages.
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Credit Peggy Lowe / Harvest Public Media and KCUR
Some of the ingredients that will go into the sausages include ginger, cream, eggs, salt and beer.
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Credit Peggy Lowe / Harvest Public Media and KCUR
One of the last steps in the sausage-making class – the students mix the dry ingredients with the ground pork, grind it more, then add the wet ingredients.
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Credit Peggy Lowe / Harvest Public Media and KCUR
The sausage is then spit out of this machine and slid into collagen casings, which are more uniform than natural casings, which are typically pig intestine.

The butcher, the baker, the candlestick maker. Professions once so famous that they made it into nursery rhymes, but how does modern commerce accommodate traditional business? Butchers and meat shops are still present in town, but how has the independent butcher shop changed with meat preparation moved into grocery stores and other superstores?


We talk with butchers from The Local Pig, Alex Pope and Miles Maassen about their philosophy and selling meat, and chef Michael Foust from The Farmhouse will talk about how his restaurant serves as a farm to table restaurant in Kansas City. 

Tags: 
local pig
butcher
meat
the farmhouse
michael foust

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