1. Shift from local to regional: Look for regional meats, poultry and game to emerge as consumers and retailers look further than 100 miles for quality first, locality second.
2. DIY salumi and charcuterie: Be careful!
3. Rise of the boutique producer: Small farms that raise limited amounts of livestock and poultry will offer butchershops numerous “one-offs.” This counters the existing model of receiving consistent product with consistent standards.
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