“A lot of my work right now is in helping people organize themselves and understand how they might create collaborative means of accessing meat,” says author, butcher, chef and instructor Meredith Leigh.
Asheville has bacon to please every palate — even vegetarians
“Because most butchering goes on behind closed doors (ever try to get a slaughterhouse tour?), consumers tend to block out the cruelty behind the nicely packaged meat and dairy in grocery stores.”
Artisan butchers require in-depth knowledge of animal anatomy and a vast toolkit of skills — and they play a key role in bringing Asheville a supply of quality meat from animals raised humanely.