Not available in stores
This t-shirt pays homage to the local, village butcher, a profession that was in danger of becoming obsolete, replaced by supermarkets and mass production. Gordon Ramsey talks about the dilemma in this video. His grandfather was a butcher
Sip some bourbon and take a look:
But that was then.
"Why being a specialty butcher is a hot job right now."
As Marketwatch, reported, everything old is new again:
"The techniques that these butchers use are actually very traditional, as is the knowledge they have. But now there’s a focus on things that weren’t really focused on 100 years ago—there’s a lot of attention paid to the sourcing of the meat, how it was treated, whether it is local or organic, and so on. That’s a huge part of it now. There’s some new creativity in how the animals are broken down, though the basic cuts are pretty standard. But a lot of butchers are also recommending parts of the animal that used to be pretty unconventional to eat."
In Anthony Bourdain's early TV series, A Cook's Tour, there is an episode where he visits a friend's family -- a passionate, extended family -- as they celebrate their annual pork feast, butchering the pig, a tradition that dates back centuries.
"The very thing I learned is that the Portuguese don't waste an ounce of animal."
"The pig is quickly cleaned out and its organs saved for several different dishes..."
The pig is washed in red wine.
The pig is honored for providing the family with food, with music; several taking their turns singing. A long tradition.
The meal is amazing, all from the family farm, "Where they actually grow this stuff." Potatoes, oranges, olives, the wine -- "and of course all that pork."
The courses start with Caldo Verde soup, made with kale, chouriço sausage, potato and olive-oil base, flavored with a smoked bone of Prosciutto. Anthony says it is his favorite soup.
The course includes organ meat, coveted dishes at the family farm. Liver, heart (like filet mignon), snout, ear, feet...
The dessert: "seriously dense" flan. Made of only egg yolks, sugar, and pork fat.
The local, village butcher is both traditional and new. As Bourdain said, "It's all about friends, family, good local stuff, with a long tradition attached to it.
In this tee, we add the bourbon. In fact, if you love American barbecue or know some who considers themselves a BBQ chef, this tee is definitely for you.
The dark red vintage designs brings a deep, cool look. If want the design brighter, we've added lighter-colored t-shirts, so you can choose.
The Vintage Look
The shirt has a unique distressed, vintage look; cool, subtle, like washed in a creek. Like maybe it's seen a few things. The fabric remains the highest quality (see below).
Our tees are the highest quality you will find. 100% combed and ring-spun cotton by Bella Canvas, a USA-based company. Feels soft and lightweight, with the right amount of stretch. It's comfortable and very flattering for both men and women.
Free Shipping -- Please allow from 7 to 14 days for shipping.
• 100% combed and ring-spun cotton (Heather colors contain polyester)
• Ash color is 99% combed and ring-spun cotton, 1% polyester
• Heather colors are 52% combed and ring-spun cotton, 48% polyester
• Athletic and Black Heather are 90% combed and ring-spun cotton, 10% polyester
• Heather Prism colors are 99% combed and ring-spun cotton, 1% polyester
• Fabric weight: 4.2 oz (142 g/m2)
• Pre-shrunk fabric
• Side-seamed construction
• Shoulder-to-shoulder taping
|Width (inches)||16 ½||18||20||22||24||26||28||30|