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Snout to tail

February 12, 2010

Friend of Screwtop Randy directed me to this Chicagoist piece, Breaking Down a Pig at South Water Station, which offers a slideshow of butchering a pig to make sure every delectable part gets used up. Obviously, if you’ve got a squeamish streak you probably don’t wanna check it out. But man is it fascinating. I’d try it at home but alas don’t have freezer space for 200 pounds of yum. Or, you know, a spine-grade hacksaw.

Bacon!

“What followed was like a combination of a (particularly tasty) episode of CSI and a scene from Little House on the Prairie.”


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2 Comments leave one →
  1. buermann permalink
    February 14, 2010 9:56 pm

    C.f.

    http://greenroofgrowers.blogspot.com/2010/02/butchering-and-eating-pig-part-1.html

    Might be more realistic for the home butchering edition.

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