The winter months herald the start of the salami season – a time when many Europeans make their own smallgoods based on recipes handed down from generation to generation. A time when customers

In the past farmers slaughtered their own animals on the farm for the local supply chain. But regulation and the centralisation of meat buying saw the practice decline.Another problem was the big abattoirs

Often with Australian Meat News, one story leads to another. In this case, Chester Mead at Viking Food Solutions suggested we find out just how well Phil and Nicola at Karve It Up

When a company uses 100 pigs per week, to make a large range of pork-based smallgoods, inevitably there will be by-products. Pig skins hold little value and were a big issue for South