Bull City Butchery

04/17/2013

04/16/2013

04/08/2013

Check out the NY Times article about The PMC which stands for the Portland Meat Collective that were teaming up with to form a Durham Meat Collective. Here is the link........http://www.nytimes.com/2013/04/07/magazine/the-proper-way-to-eat-a-pig.html?_r=0

One woman’s crusade to spread the gospel of meat.

04/08/2013

Also, looking for instructors to bring a diverse skill group to the Future Durham Meat Collective butchery classes. What worked really well for Camas Davis in Portland is to build a community for the craft of butchery having rotating instructors as well as guest Butchers from other areas. Let me know if interested or know of someone.

04/08/2013

Who is interested in attending more butchery classes like the Whole Hog Butchery & Charcuterie that we offered at THE Cookery but with more class offerings on a regular basis?

Here is what I would need for our first Future Durham Meat Collective style butchery classes if interested:

1) 10 eager students to donate $25

2) Two butchery assistants

I'll handle the rest with class offerings and sourcing the carcass from farmers. I'll send you a paypal invoice via email & combine the donations toward the Future Durham style meat collective butchery class kick-starter campaign organized by PMC.

04/03/2013

Let's bring a meat collective to NC! Consider the kickstarter to do just that from PMC. Another interesting model for the meat industry.

http://www.kickstarter.com/projects/1922917888/meat-collectives-across-america

The Portland Meat Collective has changed Portland's relationship to meat. What's next? Meat Collectives Across America.

03/22/2013

Hello All! We are happy to announce that the tasting at Bull City Burger and Brews has sold out! Message me if you want to be at the next one of our tastings because we are working on the next couple tastings and dinners, so rest assured everyone will be included!

03/19/2013

So far we have 25 people signed up for our Bull City Burger & Brew Charcuterie & Beer tasting served their brews.............Here is Menu:

Jagerwurst (Hunters sausage) - This smoked sausage is seasoned with mustard seed, coriander, garlic, nutmeg, and ginger making it a great sausage to eat cold. Serve with BCBB "Kick of the Bull Spicy Beer mustard"

Pâté de champange - A classic french county style rustic pate of pork & pork liver seasoned in with white pepper, clove, and nutmeg. Great on crackers or served on sandwiches.

Guanciale - Sweet, porky, salty and peppery,

Pork Rillette - Slow-cooked pork shoulder, shredded and seasoned, then mixed with rendered pork fat and broth. Serve at room temperature and used as a spread.

Lets make it 50 people.......check us out!

$5 per person/Please call to RSVP/Pay at the door/21+
919 680-2333

03/10/2013

Thanks to all who came out to our first tasting! It was a HUGE success. We are thankful for all our fans!

03/07/2013

Been rubbing shoulders at favors of Carolina event tonight! Saw lots of state representatives! Talked to some awesome farmers and got some sauces for you guys to try !!!! Very excited!