Starting today, Alexa Lampasona joins the Food & More team as a features blogger. She is a writer whose previous work can be found on her website or her blog (Life with Lampnsofa). She will report here on home cooking, national trends, Atlanta restaurants and interesting personalities behind the scenes.
– John Kessler
When one thinks of a butcher, its hard to imagine a female, but Stella Dillard shines in the role of butcher and A.M. sous chef at Holeman & Finch Public House. We put her on the chopping block to find out more about carving up whole pigs, curing sausages and the pastime that keeps her on top of her game.
How much meat are you handling on a weekly basis?
Every day I arrive at 7 A.M. and leave by 5:30 P.M. but Tuesday and Thursday are the heavy production days. Generally I’ll produce one dry sausage, two to three fresh sausages, three bellies for pancetta and about 36