CARRBORO – The rising popularity of what’s being called the farm-to-fork movement has created a growing business niche for the state’s small scale meat producers, who specialize in raising livestock and selling the meat directly to consumers or restaurants.

Headlines generated by the egg recall and salmonella outbreak in the United States this summer are the latest demonstration of the rising demand Bill Locatis and Steve Stroud see for their startup’s product.

Food entrepreneurs in the Valley are seeing a growing trend for locally produced and locally grown products — and in light of the recent egg recall, those in the industry expect that to continue.