#77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh

Ancestral Kitchen

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.

She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.

Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books.

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The organ supplements we use and trust – get a 5% discount (and free

shipping) on grass-fed supplements, including liver capsules by visiting:

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What we cover:

• Meredith's journey from vegan to butcher
• Facing death as part of life
• Being conscious during the slaughter process
• How to make meat fermentation safe
• Where to begin with meat fermentation
• All about nitrates - in curing and in health

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Resources:

How to Make Charcuterie

Making Bacon

Dry curing meat

Whole Hog Butchery

Meredith's books in our bookshops:

The Ethical Meat Handbook in the US

The Ethical Meat Handbook in the UK

Pure Charcuterie in the US

Pure Charcuterie in the UK

Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share.

Thank you for listening - we'd love to connect more:

The podcast has a website here!

Andrea is on Instagram at Farm and Hearth

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The podcast is on Instagram at Ancestral Kitchen Podcast

The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay