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.