Meatsmithery speaks with fewness and truth, and their culinary equivalents, fat and salt. Likewise, if you can’t make bacon while your six-year-old derides your humanity and your two-year-old feeds the baby Legos in the arms of a four-year-old standing on a rocking chair, then it isn’t bacon. Bacon was born in that kind of kitchen, so domestic chaos cannot be seen as a hindrance, but an essential ingredient.
Surely, our work will satisfy those seeking survival skills, greater culinary prowess, foodie indulgence and better nutrition. However, we mainly work for the one audience that includes everybody: the home cook. We presume to enter the sanctuary of ordinary home meals and snacks, not to make them extraordinary but to restore to them their erstwhile thrift and extravagance in equal measure.
Have said that, meatsmithery appeals particularly to small farmers, homesteaders, their interns and anyone enthused by localized agrarianism, which includes urbanites with zero agricultural experience and even vegetarians who object not to meat, but tormented livestock. If the rosters of our classes mean anything, they tell us that foodies are looking for more than indulgence and professional cooks are yearning for the first things. Preppers, urban farmers, Pricers (as in Weston A. Price) and homemakers are part of our audience because they too want food without undue cost to the environment, health and checkbook. Generally, we all want a restart to the food chain ending at their plate.
