I apologize straight away to my vegetarian friends.
And to Kat Robinson, my writer friend at Eat Arkansas/Tie Dye Travels who is tragically allergic to pork.
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.