If only 2002 Kevin knew this was coming in 2012. 10 years ago I lived in a condo, fondling my tattered copy of ‘Charcuterie’, longing for an opportunity to get my hands on a whole hog to do even just a few of the myriad of possible delicious preparations pork offered – many of which you can do at home but money can’t otherwise buy. But I had no space to do it. I had nobody to show me the way. I’d never met a pork farmer who I could ask to hook me up. In the spring of 2008, I had moved into our current home, and the previous winters’ pent up porcine desires meant its garage was pre-destined to witness many a pig butchering. 4 years on, many sides and porkventures later, and after a few pints of beer with Jeff Senger tossing around the idea, here we are putting on a pig butchery workshop. I’ll be the first to admit that I’m no master at breaking down a side – but mastery was not the objective here. Instead my hope was to give folks that were in a position I recall all too well a crack at breaking the ice. To give them a shot at seeing pig go from live on the hoof to wrapped and packed in the freezer, largely by their own hand. Pig Butchery 101, down and dirty.
Huge thanks to Jeff Senger and Allan Suddaby for putting their heart into it and sharing their expertise throughout the day. An equally huge thanks to those who came, who took the leap. I think it was a day all involved will remember for a long, long time. And yes, we’re talking about maybe doing more. Maybe even a beef butchery workshop. Maybe.