Last night I took an incredible class at The Brooklyn Kitchen - Pig Butchering 101 w/ Tom Mylan of Marlow + Sons. Yes, it sounds gruesome, but surprisingly it wasn’t. We took apart a half pig from top to bottom and along the way learned common cuts of meat, how each is best prepared, and the merits of the genetic diversity that comes along with farm raised pigs. Those who want to take a peek can look here and here.

3 years ago

1. joshpremuda reblogged this from courtneylewis
2. publicspace reblogged this from christmasgorilla and added:

   Is it wrong to post something just to spite Bartak? She doesn’t read my blog so she’ll never know….

3. mischadehart reblogged this from courtneylewis and added:

   I’ll be doing this on Saturday!! Just not in

4. thelos reblogged this from courtneylewis
5. herenotthere reblogged this from courtneylewis and added:

   is my boy. I had the honor...carcass butchered by Tom, post-roast,

6. ohheyimheather reblogged this from courtneylewis and added:

   a chicken class I

7. adamiss reblogged this from courtneylewis and added:

   Note to self - sign up for classes

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