“Do you want to meet the butchers?” Heather asked me as we rounded the corner of the kitchen. In the middle of next room two men intricately worked knives into the ribs of a pig, severed in half and propped on a table. Its skin was carnation-pink, and its bones were clean as a whistle and creamy white. Yes. I wanted to meet the butchers. Heather Sanford and Brad Marshall never intended to run a full-scale butcher shop and deli in one of the Finger Lakes’ most vegetarian-friendly towns. They started their organic pig farm seven years ago with the…
The Piggery Deli and Butcher Shop: Making Meat Cool Once More in Ithaca
