The Proper Way to Eat a Pig

[lsanderson]

Camas Davis, the founder of the Portland Meat Collective, with some of the high-school students and teachers in her butchery class.
By MARNIE HANEL
Published: April 4, 2013 56 Comments

On a recent morning in Portland, Ore., Camas Davis was teaching nine high-school kids how to butcher a pig. A 17-year-old named Mady called dibs on the front trotter, slicing through the skin near the pig’s ankle, then using a hand saw to cut through the bone. Nathan, 15, moved up the leg and worked through the hock, while Karina, 16, eyed the shoulder. Pushing up the sleeves of her red cardigan, she placed her blade between the fifth and sixth ribs, scored the flesh, then gave the knife a long pull, separating the shoulder from the carcass, but leaving intact the coppa — a muscle around the pig’s neck — in case anyone wanted to roast it. Moar

Comments

[artkouros.livejournal.com]

Where the chitlins at?

Up here

[lsanderson.livejournal.com]

In the Northland, we only eat so far down and in on the pig... ;-)

[debgeisler.livejournal.com]

Fascinating story. :-) Wonder if I could find such a class in New England? Might need to try...

One o' the joys

[lsanderson.livejournal.com]

Of growing up on a farm...

Only animals I could be around for a long time wuz the dead, skinless ones.