Feast TV | Pasture to Plate
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Wonder where your meat comes from? In the small town of Trimble, Missouri, there is a meat processing plant that exemplifies what it means to be an artisan butcher. Here, the Fantasma family works with small family farms to ethically source animals which are humanely processed. We begin the episode at a hog farm with one of Paradise Locker Meats’ key partners in providing well-cared-for animals. We follow the pigs to the processing plant and then to a salumeria and restaurant in Kansas where the culinary team crafts dishes that respect the animals and pay homage to the producers. In the kitchen, host Cat Neville uses local sausages and duck confit to make a soul satisfying cassoulet.