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Several pigs and a lamb get smoked on U Street
On July 10, U Street restaurant Local 16 cooked a few pigs and a lamb. Joshua Yospyn followed three of the pigs from their home on a Berryville farm to their brief appearances on diners' plates. Vegetarians: DO NOT CLICK.
Proprietor and vice president Lois Aylestock with Blue Ridge Meats of Front Royal, the slaughterhouse that processed the pigs from High View Farm. In addition to servicing local farms, Blue Ridge also offers "private processing" where anyone can bring in their animals (minus chickens) to be slaughtered and prepared by their butcher team.
