ORIGINALLY PUBLISHED NOV. 16, 2013, ON MISSIONLOCAL.ORG.
Struggling to pay the bills on a nonprofit salary, chef and whole-animal butchery expert Ryan Farr began making chicharrones in his Mission District apartment from leftover pig skins, selling them to local bars for extra cash. This under-the-radar DIY gig became the foundation for 4505 Meats in 2009. Specializing in locally sourced whole-animal butchery, 4505 Meats opened a small retail space in December 2012 on Mission Street near 15th, just two blocks from Farr’s apartment where it all began.
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