I'm going to make a documentary about butchery. I will call it Fleisch. I want to go to France to learn charcuterie, Germany for hog butchery and wurst making, Ireland (or Australia or New Zealand) for lamb butchery, Argentina for cattle, Jamaica for goat, Italy for dried sausages, and tour the US for regional delicacies. I have no idea how long it will take, but that is my goal. After it is all done, I'll open my own butcher shop under the same name.
I'm going to post some pics on here later tonight of me breaking stuff down at work. I apologize in advance to all of you vegans and vegetarians. Don't look if you don't want to be upset. (Side note: I grew up vegetarian, and rarely eat meat...quite the conundrum. I became a butcher out of spite, and now I love it.)
I'm going to post some pics on here later tonight of me breaking stuff down at work. I apologize in advance to all of you vegans and vegetarians. Don't look if you don't want to be upset. (Side note: I grew up vegetarian, and rarely eat meat...quite the conundrum. I became a butcher out of spite, and now I love it.)