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My new butcher shop I just opened, Muckleston & Brockwell - A Fine Butchery
Getting ready to break down some amazing local beef
My new contact info
My first Prosciutto experiment, aged 2 years made with a lamb leg. A little salty, but turned out delicious!
Posted by: Lucia_Stromei
Mainly book knowledge but no one's more motivated to apprentice and work my way up with a focus on butchery and charcuterie. Dallas/Fort Worth area. I also own Lonesome Star Farm and raise heritage breeds of livestock, currently have kunekune pigs for
Posted by: LonesomeStar
Posted by: MarkDeNittis
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