SuburbanFarmChic
Overrun with beasties
We have a chance to sell our pork in a great restaurant up in NYC. Problem is we are in WV and they want fresh not frozen. Preferably looking for something in NJ or maybe PA. Must be a custom butcher that is willing to scald, scrape and leave on the head and skin. We are looking to deliver pigs once every 2 weeks or so and the restaurant would pick them up.
What kills me is I can do all this down here but I am not USDA inspected and yet I BET my practices are cleaner than an industrial slaughter house that is labeled "Safe".
Anyway. If you are in the NJ/NY/PA area and can recommend a butcher that would be lovely!
Thanks
What kills me is I can do all this down here but I am not USDA inspected and yet I BET my practices are cleaner than an industrial slaughter house that is labeled "Safe".
Anyway. If you are in the NJ/NY/PA area and can recommend a butcher that would be lovely!
Thanks