Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.

Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.

Versatile protein processor Sierra Meat & Seafood quietly has been making a name for itself in the greater Sierra Nevada region.