When I started telling people about the event, their
Removing the hock
Tim putting cured pork belly in the smoker to make hickory smoked bacon.
For more information on porchetta di testa, check out the video below.
Around noon we took a break for a farm tour and a quick bite to eat, then class resumed - now it was time to get down and dirty. There are a few different schools of thought on what constitutes a section or primal of a hog, but today we focused on three sections: the shoulder, the loin and belly, and the ham. These primals are further broken down into smaller cuts that are more recognizable: the shoulder was separated into the Boston butt and the picnic ham, the tenderloin was removed, the loin was sliced into chops, and while most everyone will recognize a ham, we cut into ham steaks to fairly distribute the meat among the 8 attendees. Enjoy a few pictures.
Check out video that Tim and Liz put together of the day's events.
The class was really fantastic. While most of us were generally familiar with what cuts come from what part of the pig, actually breaking down this half of a hog was an amazing learning experience. There are several more classes this year that include chicken, lamb, and turkey butchering, as well as meat curing and cheese making classes. Details are here if you're interested. Thanks Tim & Liz!