November 16, 2011 Slideshows

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The Farmers' Larder 

Hidden in the back of an 1800s white-washed country store in Lyon, Missouri, is the workshop/headquarters of the Farmers' Larder, owned and operated by mother-son duo, Anne and Lucian Matoushek. After a failed attempt at vegetable farming, the Matousheks decided to venture into meat products. They started by making a simple kielbasa and now regularly offer andouille, all-beef franks, pork chops and various types of bacon. Photos by Beth Farrow Clauss. Read Holly Fann's article about the Matousheks.
Beth Farrow Clauss
Fresh half hogs arrive to Lucian Matoushek, Laura Palmer-style.
Beth Farrow Clauss
The Farmers' Larder is a one-room operation.
Beth Farrow Clauss
Removing the ham hocks with a hand saw.
Beth Farrow Clauss
Lucian gets stabby while removing the loin.
Beth Farrow Clauss
Removing the ribs from the pork loin.
Beth Farrow Clauss
"When I first started started I really 'butchered' up a lot of these hogs," jokes Lucian.
Beth Farrow Clauss
The very popular English bacon that the Farmers' Larder offers.
Beth Farrow Clauss
Lucian sadly remembers his first failed attempt at gardening.
Beth Farrow Clauss
The entire half hog cut up into parts ready for either curing as bacon and grinding into sausages.
Beth Farrow Clauss
Lucian attended the Iowa State University Meat Sciences School.
Beth Farrow Clauss
"When the economy changed I started to think about a new career" explains Matoushek.
Beth Farrow Clauss
Getting ready to mix up some andouille.
Beth Farrow Clauss
The Farmers' Larder uses organic ingredients including all-natural alternatives to many of the ingredients commonly used in large-scale sausage production.
Beth Farrow Clauss
Mixing is a two person production.
Beth Farrow Clauss
“We use barbie sized equipment" says Anne Matoushek.
Beth Farrow Clauss
Stuffing fresh andouille into casings.
Beth Farrow Clauss
A coil of andouille, ready for twisting.
Beth Farrow Clauss
Anne Matoushek links the andouille with an adept twist.
Beth Farrow Clauss
The andouille links ready for the smoker.
Beth Farrow Clauss
Beth Farrow Clauss
The sausages in the smoker.
Beth Farrow Clauss
All-beef frankfurters fresh from the smoker.
Beth Farrow Clauss
The Matousheks enjoy the end result outside their facility in bucolic Lyon, Missouri.
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Beth Farrow Clauss
Fresh half hogs arrive to Lucian Matoushek, Laura Palmer-style.
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