[Sca-cooks] Using local butcher shops

[Vitaliano Vincenzi]

Thank you, I actually read that one a few weeks ago. :)

Stefan li Rous wrote:
> Last Friday, Lord Vitaliano mentioned:
> <<< We are fortunate in our area to have a traditional butcher shop that
> does sell beef, pork, chicken, lamb, and other oddities. All solution
> and hormone free stuff too. And the prices compete with the local big
> name grocery stores, so 90% of my beef comes from there. In fact, ALL of
> the meat for the feast I am doing in September will come from there.>>>
> 
> It already sounds like you are making use of your local butcher shop.  
> However, I thought that this article on building a relationship with  
> your local butcher might be of interest to you, or perhaps others  
> here. This was posted by Adamantius back in the early days of this list.
> 
> HC-butchers-art   (13K) 10/ 4/97    For Headcooks - How to work with  
> your local
>                                         butcher.
> http://www.florilegium.org/files/FEASTS/HC-butchers-art.html
> 
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas           
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
> 
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-- 
Lord Vitaliano Vincenzi
aka Shane Lambert
http://www.periodfood.blogspot.com
Shire of Rokeclif: http://www.rokeclif.org
Kingdom of Northshield: http://www.northshield.org