realeats.org
Distributors | Real Eats - Leading the way to better foods
http://realeats.org/seafood/distributors
ABSOLUTELY FREE QUOTATION NOW. Grocery & Dairy. Grocery & Dry Goods. Meat & Poultry. Paper & Disposables. June 28, 2016. June 28, 2016. The following links to food service distributors can help you purchase sustainably raised, locally produced and environmentally friendly processed meat products:. Halperns’, purveyors of fine meats and seafoods , is a meat and seafood distributor with distribution centers in Florida, Georgia, Louisiana, North Carolina, Tennessee, Texas and Virginia. They purchase fro...
woolypigs.blogspot.com
Wooly Pigs: Sold!
http://woolypigs.blogspot.com/2012/01/sold.html
The Mangalitsa Blog - woolypigs.com. Friday, January 6, 2012. I've just executed an agreement to sell my pigs and brands and other intellectual properties to Mosefund. One of my oldest and best customers. I'm almost out of the luxury pig and pork business - but I've still got meat to sell. If you want to buy Mangalitsa, please call me at 253-508-3604. That includes lard, cured shoulders, raw meat, etc. Posted by Heath Putnam. Whats next for you? January 7, 2012 at 11:48 AM. PLEASE KEEP THE BLOG UP! Just ...
woolypigs.blogspot.com
Wooly Pigs: Michigan and Feral Pigs
http://woolypigs.blogspot.com/2012/03/michigan-and-feral-pigs.html
The Mangalitsa Blog - woolypigs.com. Monday, March 12, 2012. Michigan and Feral Pigs. As explained here, the state of Michigan is out to eliminate feral pigs. Unfortunately, Mangalitsa pigs (and hybrids) have traits that make them look feral. E.g. long snouts and striped young. Mark Baker, a farmer with some Mangalitsa purebreds (and crosses) is soliciting funds for his legal case against the state. Posted by Heath Putnam. Subscribe to: Post Comments (Atom). Follow Heath Putnam Farms on Twitter.
woolypigs.blogspot.com
Wooly Pigs: March 2012
http://woolypigs.blogspot.com/2012_03_01_archive.html
The Mangalitsa Blog - woolypigs.com. Friday, March 30, 2012. Bakers Green Acres vs Michigan DNR. Here's a video about one of my customers, Mark Baker, of Baker's Green Acres, and his battle with the state of Michigan. Mark wants your donations. Posted by Heath Putnam. Thursday, March 22, 2012. Inn At Ship Bay's Mangalitsa Products. Geddes from Inn at Ship Bay, the only farm-to-table restaurant I know of in Washington using Mangalitsa, sent me this photo. Posted by Heath Putnam. Friday, March 16, 2012.
precinctkitchen.com
PRECINCT / Kitchen + Bar / Boston Mass
http://www.precinctkitchen.com/precinct-kitchen-bar-chef-farms.html
Precinct Kitchen Bar embraces and celebrates the region’s tradition of food and drink, contributing its own sense of personality with creative vision and progression. Chef-executed interpretations of tried-and-true New England staples are served in a welcoming, casual atmosphere featuring a large furnished patio and in-door fire place. Whether for dinner, drinks or just a casual bite with friends, this is the perfect Back Bay locale. Olivier Senoussaoui, Executive Chef. Foley Fish - New Bedford, MA.
realeats.org
Distributors | Real Eats - Leading the way to better foods
http://realeats.org/meat-and-poultry/distributors
ABSOLUTELY FREE QUOTATION NOW. Grocery & Dairy. Grocery & Dry Goods. Meat & Poultry. Paper & Disposables. June 28, 2016. June 28, 2016. The following links to food service distributors can help you purchase sustainably raised, locally produced and environmentally friendly processed meat products:. Halperns’, purveyors of fine meats and seafoods , is a meat and seafood distributor with distribution centers in Florida, Georgia, Louisiana, North Carolina, Tennessee, Texas and Virginia. They purchase fro...
lauries909.com
Laurie's 909 » About
http://www.lauries909.com/about
Laurie’s is the perfect place to hold your private party. From holiday and birthday get-togethers, to just a reason to pull together all your friends we can accommodate parties from 10-100! Call us directly to learn more at: 781-246-1909. At Laurie’s 9:09 we are proud to work and support many local purveyors. We encourage you to learn more about our partners listed below:. Deano’s Pasta (Somerville, MA) www.originalgourmetpasta.com. Cape Cod Shellfish (Boston, MA) www.capecodshell.com. Mamadou’s Ar...
woolypigs.blogspot.com
Wooly Pigs: October 2011
http://woolypigs.blogspot.com/2011_10_01_archive.html
The Mangalitsa Blog - woolypigs.com. Saturday, October 29, 2011. I saw an article about a butcher making Mangalitsa products. The article's photo (above) shows him holding up an imposing slab of Bauchspeck ( recipe. It reminds me of " Decision Before Dawn. A film from 60 years ago (the two Germans look like they could be related) - and the fact that fatty bacon is a niche product now, not a staple. Next week I'll be delivering a bunch of Mangalitsa bacon to Rainier CrossFit. The man eats first. In New Or...
woolypigs.blogspot.com
Wooly Pigs: One Vanilla Bean Wins
http://woolypigs.blogspot.com/2012/01/one-vanilla-bean-wins.html
The Mangalitsa Blog - woolypigs.com. Monday, January 30, 2012. One Vanilla Bean Wins. A while back I made an offer. To Charcutepalooza participants - basically, if someone would make a post about their Charcutepalooza Mangalitsa products, I'd pick the best and give them some good stuff. As I wrote, "I'll judge based on the skill used to craft the product and the photos you take of it.". One Vanilla Bean has won. Here's her winning post. She wins a ham, made from our pigs, by Johnston County Hams.
woolypigs.blogspot.com
Wooly Pigs: Austrian Seam Butchery
http://woolypigs.blogspot.com/2009/02/austrian-seam-butchery.html
The Mangalitsa Blog - woolypigs.com. Tuesday, February 10, 2009. Christoph Wiesner recently visited the USA. Among other things, he taught people how he breaks down pigs. In the USA, there's a standard set of cuts. In Austria, there's a standard set of cuts too, but it differs from the USA's cuts, in that the butcher mostly cuts through connective tissue, not muscles. Take, for instance, the shoulder butt. One fancy tool he uses is a "Rippenschlinge". This tool allows him to bone out the ribs, leavin...