I apologize straight away to my vegetarian friends.
But in culinary school, we have to do it all, and that includes butchery of our favorite, pink barnyard friends.
In my Meat & Seafood class at Arkansas Culinary School, we recently went from whole pig to the dish of our own choosing. Below are some photos of our adventure.
Remarkably, I wasn’t as grossed out as I thought I would be at cutting the poor thing. I managed to remove some feet and skin a ham.
Friends, give homage to your butcher.
And bring home the bacon.