Wursts for the weekend
Check B&TB’s Butcher Peter Botcher with 500 smoked blood sausages and 1 large beerwurst made exclusively for the Niman Ranch Event this weekend in Iowa. The guys are headed down to show...
View ArticleButcher & the Boar Sausages, available at all Lunds & Byerly’s
Just a reminder, we’re selling 4 of our fantastic sausages at all 22 Lunds & Byerly’s stores in the metro area. Look for these distinctive packages in the meat department of your closest location....
View ArticleDeRusha Eats: Making sausage with Butcher Peter Botcher
Just in case you weren’t awake to check today’s WCCO broadcast of Jason DeRusha’s visit with B&TB’s Peter Botcher, check the video here. Peter shows Jason what it means to live full boar and...
View ArticleCooking class with Butcher Peter Botcher at Byerly’s
Join Peter Botcher of B&TB (and the man behind our B&B Sausages) at Byerly’s St. Louis Park for a special cooking class October 16th. Attendance is limited and will surely go quick. Visit the...
View ArticleCooking & Sausage making with Butcher Peter Botcher
Yesterday the Byerly’s of St.Louis Park was host to 2 classes on cooking with and making of, you guessed it…sausages! Both classes sold out quick and attendees were excited and attentive. B&TB’s...
View ArticleSausage making class with our butcher team.
Butcher & The Boar gave away a sausage making class as a silent auction prize for a recent No Kid Hungry benefit this autumn. A week ago, we hosted the winners in our basement prep kitchen for...
View ArticleIn the kitchen with Chef Peter Botcher
A few weeks back we hung with Chef Peter Botcher in the kitchen on an early Sunday morning. As the man behind our retail sausage brand, he has been whipping up recipes for using those tasty little...
View ArticleCatching up with Chef Peter Botcher-Joy Summers at City Pages
Joy Summers from the City Pages’ Hot Dish blog catches up with Chef Peter Botcher about his plans for the future and does a bit of reminiscing on his time spent in the industry. (click the image for...
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