Back in the day, neighborhoods had their own butcher, their own baker and, well, maybe not their own candlestick maker, but at least other purveyors who were masters of their trades. You get the point.
Today, butcher shops are making a comeback in New Orleans. But while the old butcher shop techniques are often the same, the way this next generation courts customers has changed. They’re finding new ways to introduce the prospect of a full butcher’s case to a clientele that may have been raised on supermarket staples and processed products.