This is a photo of all our cured meats. We have prosciutto braseolas, lardo and cured duck magret. We’ll have more in a few more weeks.
Tuesday, February 20, 2007
To load or not load
Ryan passed along a flow chart today that he got off the Canadian Pork Council's web site. It was astonishing to see that there is a need to have a flow chart made for people that operate farm equipment, and potentially a PC that explains whether an animal is to sick to send to slaughter, detailing if it can't walk by its own means it should not be loaded. Makes you think what we might be eating. I like to think that animals raised for their meat deserve to be treated as more than just a commodity.
This is a photo of all our cured meats. We have prosciutto braseolas, lardo and cured duck magret. We’ll have more in a few more weeks.
This is a photo of all our cured meats. We have prosciutto braseolas, lardo and cured duck magret. We’ll have more in a few more weeks.
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Sneeze guard is one of the most useful hospitality equipment used in restaurants and food shops. Counter partition is very commonly used in buffets and very popular way to display food items. I like to decorate foods inside sneeze guards as they protect the food.
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