It's class time once again. We'll be breaking down a side of a pig, explaining our process and taking questions from the audience. Some of what we'll cover:
General principals of whole animal butchery
The glorious history of the hog
Knife talk
An overview of primals and how they're separated
Technique for breaking down a pig carcass
Exploring different retail cuts and how to fabricate them
Open Q&A at the end
Our good friend Frank Mundo is hosting us at his lovely place in Pawtucket. These tend to sell out pretty quickly so act fast if you are interested!
Every month, we send out some thoughts on meat, cooking, farming, and anything else in between, alongside some highlights from the meat share and some music recommendations. Sign up below!
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