Jeffrey de Picciotto is a butcher at Dickson’s Farmstand Meats in New York City. When he’s not breaking animals nose to tail, he writes, edits, and produces the culinary how-to website FudeHouse.com. Warning: This interview may make you hungry.

People want to know more about their food and where it comes from, and consequently the butcher has become a kind of glamor job. But let’s face it: aren’t you covered in blood and guts all day?

Well, there certainly are days I’m covered in blood, although not much guts. Some people are mesmerized and others are grossed out…

Read more HERE.