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madbakerThis week's Resolution Recipe: I take a pig-carving class from Ryan Farr of 4505 Meats.
It was a 3.5-hour class starting with a gutted 145-lb pig and ending with packages of meat. There were a dozen of us from varied backgrounds.
What worked: It was fun and educational. I came home with meat. Ryan is a passionate, interesting man who seems to like showing people how to do this sort of thing. And make killer chicharrones (among other piggy parts). From the entire pig, there was less than an inch of thrown-out product in the waste bucket. Impressive.
Also, we carved open the skull and floured and fried the brains in butter with herbs. Not everyone was willing to try the sweetbreads, but I did. Yum!
What didn't: Do I now know how to carve a pig into bits? No. I'd have to get more practice. Having a dozen people meant that I only worked on part of the pig rather than learning how to do the whole process.
Will I do it again? I'm not in a hurry to take Ryan's class again - it wasn't cheap and it's tough to find the time. But I'd like to break down more pigs, yeah.
It was a 3.5-hour class starting with a gutted 145-lb pig and ending with packages of meat. There were a dozen of us from varied backgrounds.
What worked: It was fun and educational. I came home with meat. Ryan is a passionate, interesting man who seems to like showing people how to do this sort of thing. And make killer chicharrones (among other piggy parts). From the entire pig, there was less than an inch of thrown-out product in the waste bucket. Impressive.
Also, we carved open the skull and floured and fried the brains in butter with herbs. Not everyone was willing to try the sweetbreads, but I did. Yum!
What didn't: Do I now know how to carve a pig into bits? No. I'd have to get more practice. Having a dozen people meant that I only worked on part of the pig rather than learning how to do the whole process.
Will I do it again? I'm not in a hurry to take Ryan's class again - it wasn't cheap and it's tough to find the time. But I'd like to break down more pigs, yeah.
| A 145 lb gutted pig |
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| Starting the process |
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| I carve ribs |
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| The finished product. |
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