The Sporkful This Butcher Wants You To Eat Less Meat (Reheat)
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Jun 27, 2025 Cara Nicoletti, a trailblazing butcher and founder of Seymour Meats and Veggies, is redefining sausage-making by blending tradition with innovation. Growing up in a family of butchers, she forged her own path despite her grandfather's reservations. The conversation delves into the challenges of being a woman in this male-dominated field, her unique veggie-infused sausages, and how she was inspired to take her brand national. Cara's journey highlights the complexities of meat consumption and encourages a shift toward more sustainable eating habits.
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Cara's Butcher Shop Childhood
- Cara Nicoletti grew up in her grandfather Seymour's butcher shop and received unique early meat-related experiences.
- She fondly recalls eating chicken liver spread and smelling a mix of meat and her grandfather’s cologne behind the cash register.
Veggies as Sustainable Fillers
- Using veggies as fillers in sausages can stretch precious meat supply and make sausages more affordable.
- Blended meats challenge traditional sausage making, requiring new techniques to maintain texture.
Water Challenges in Sausage Making
- Water from vegetables interferes with protein extraction in sausage making, causing textural problems.
- Successful blending requires controlling water content to maintain the meat's natural binding proteins.