This weekend I attended a two-day pig butchery workshop at Coggeshall Farm in Bristol, RI. The class was taught by Jonathan Kuester, who is knowledgeable about butchery in every decade from the 1780's through the 1930's. We learned a lot about the process from pig to plate in new America, plus the changes that made it different over time. Just about every piece of the pig was used from headcheese to tongue to blood to tenderloin, and speaking of, that was the best piece of tenderloin I have ever eaten.
The first day consisted of cleaning and eviscerating the pig. It was left to chill outside overnight, then was sectioned off into cuts on the second day.
More pictures on Flickr (not for the squeamish).
Here comes Peter Cottontail,
Hopping down the bunny trail,
Dinner's on its way.
Wow, rabbit might be my favorite meat ever. Rabbit loins taste like a super moist chicken breast. And it's one of the healthiest meats for you.
Also, I found out that Starbucks makes a drink that tastes just like Cap'n Crunch Crunchberries. Order a tall Strawberries and Creme Frappucino with a pump of hazelnut and a pump of toffeenut. And everyone knows I love to drink a pump of nut.
I never really go to Starbucks, but it never looks too busy when I drive by. Today, the place was packed. People were actually stocking up on coffees for tomorrow in case this hurricane actually does anything. Me, I stocked up on the one essential that most guys do: