Pig butchering class, the aftermath

As expected, I attended the first pig butchering class at Brooklyn Kitchen. While more a demo than a class, it was great fun and very informative. Tom Mylan, the butcher who services Diner and its associated restaurants (Bonita, Marlow & Sons) is smart, funny, and obviously likes his meat. While I don’t think I could actually break down a whole pig by myself yet, I’m a tiny step closer than I was this time last week.

Comments 3

  1. Brock wrote:

    My goodness, when you think of the volume of Bacon out there — it must mean lots and lots of piggies met their doom.

    Posted 31 Mar 2008 at 12:44 pm
  2. iain wrote:

    Well, yeah…but couldn’t you say the same exact thing about the volume of steaks out there, or the volume of chicken nuggets?

    Posted 01 Apr 2008 at 10:14 pm
  3. Brock wrote:

    Chicken nuggets aren’t made from chicken: it’s animal 57: http://www.kibo.com/exegesis/animal57.gif

    Posted 04 Apr 2008 at 5:01 pm

Post a Comment

Your email is never published nor shared. Required fields are marked *