Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.
Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.
Versatile protein processor Sierra Meat & Seafood quietly has been making a name for itself in the greater Sierra Nevada region.
Check out the June 2016 issue of The National Provisioner, featuring our 2016 Processor of the Year, Foster Farms, and much more!
The June 2016 issue of Independent Processor features our cover story on Petit Jean Meats, the only privately owned red meat processor in Arkansas, and much more.
Copyright ©2016. All Rights Reserved BNP Media.
Design, CMS, Hosting & Web Development :: ePublishing