Ricky Hanft is the sausage king of northwest Indiana. Currently in the case at the Wurst—his Griffith, Indiana, butcher shop—he’s stocking 30 different varieties of encased meats: among them French morteau, Ukrainian kovbasa, Vietnamese cha lua and cha bo, Armenian sujuk, Irish black pudding, North African Merguez, and Cajun boudin. There not a single jalapeño-cheddar […]
Pasture raised, GMO- and antibiotic-free meat isn’t cheap, but it’s free of Big Ag consequences that put the food supply at risk.
A small northwest Indiana butcher shop makes a go of it mid-pandemic with small farmers, small slaughterhouses, and naturally raised beef, pork, chicken, and lamb.