Tuesday, February 11, 2014
A Pig Named Roger: Learning to Butcher
Two years ago I met a pig named Roger. This is the second in a series of three videos that was filmed at that time. Here are the initial paragraphs of my post about the butchering.
I arrived at Portland's Culinary Workshop (PCW), where I would be butchering my half of Roger, about thirty minutes before Clare was to arrive with him and her half of Don. I walked in to find the tables set up for the butchering along with the various knives and saws we'd be using to do the job. In the spirit of the day, there were also two tubs set up to hold the butchered meat, one labeled "Roger" and the other, "Don."
Read the rest of the post at: Thinking of Eating: The Meat of the Matter.
Watch the other video in the series, Getting to Know My Food and Celebrating a Life Given.