If we’re going to eat animals, we need to be honest about the whole thing, and make choices that support our personal ethical codes.
Now, for the rest of you… I’m so glad you want to join me. I was completely unprepared for how much I would enjoy this process. David and Caroline probably thought I was completely nuts to be grinning from ear to ear as I wielded the bone saw. I don’t know why it was so much fun breaking down a pig, but it was!
We worked on half of a smaller pig from Dingley Dell, and it took about an hour or so to get it into all the pieces needed. David says he can do it in about 5 minutes. Caroline grabbed my camera for me once we got started, and took some really great pictures. She has such a good eye!
OK, here we go!
|Half of a pig, with kidney still intact.|
I hope that I have gotten all of the information here right. I will be honest, David told me so much about what we were doing and why, and all of the names… It was a lot to absorb, and I have only kept part of it in my head, and not all of it is arranged in there perfectly, I’m sure! This was such a cool experience for me, not just from a food standpoint, but also because I love anatomy. I work with similar tissues on people, and it was so cool to see vertebral discs, synovial fluid from the joints, all of the fascia and blood vessels… It wasn’t gross, just super interesting!
I had a great time, and felt really lucky that I have such an awesome butcher that would be willing to take the time to show me his craft. He said we could do it again. I want to work with lamb and beef in the future, but I would also like to just go through breaking down a pig all over again, since there is so much to absorb.
So, my question for you is, would you be interested in more Lessons From My Butcher posts? I have a lot of ideas for these posts, if you are interested, and he is still willing to take the time to teach me (us!) Please let me know what you think!
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