For devin's birthday, I stumbled on a culinary class that I knew would help to get him a step closer to achieving one of his life goals of hunting, killing, butchering, and eating a wild boar (more to come on that in later posts, I'm sure). There was a pig butchering class being offered at the same place where Sarah and I had previously taken a preserves class. So I signed up devin and scott for the 2-for-1 deal and tried my best to keep the gift a secret. (The suprise was unfortunately ruined because the culinary place called devin to straighten out some billing information...oops.)
The class had 6 people in it and each team of 2 got a 70-pound locally farmed pig. Devin picked the cute little guy you see above "because it was smiling." (Doesn't the picture of the head look like the rest of the pig is hiding under the table?)
The class was taught by a guy who spent years in Italy learning about butchering and curing meats. He has a restaurant that specializes in brick oven pizzas and salumi that he makes himself. This Saturday we're going to have lunch at Diavola which is the restaurant of the guy who taught the class.
Not only did devin and scott learn how to cut the butt off a pig, but they also learned how to cure the meat. We currently have some pancetta curing in our refrigerator. And if you skype with us anytime in the next week or so, I have no doubts that devin will "take you" to see the abundance of pork (about 30 pounds) that is in our refrigerator and freezer.
We ate these ribs less than 24 hours after devin and scott butchered them. I don't usually love ribs, but these were amazing with nothing more than some herbs, salt, and a little brown sugar.
Everything fit in the cooler but the head. Darnit, no head cheese for us.
1 comment:
this. is. rad.
i swore off ever trying to butcher anything after graham and i did all the deboning for turducken circa 2005.
i love that you're one step closer to achieving your goal. nicely done.
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