PIG

CUESA pig class, a short, quick photo essay.

pig_dave

Break Down a Pig with Dave the Butcher ~ September 20

Dave the Butcher is back and he’s bringing half a pig, including the head! In this class sponsored by Urban Kitchen SF and CUESA, Dave will discuss pork butchery and its different cuts. You’ll find out why pork butt doesn’t come from where you’d expect… Then the class will break down the pig together. Students will take home a boning knife, the meat they butcher, and suggestions for preparing their specific cuts.

I volunteered to help with the CUESA class on Tuesday evening and took my camera, so I was up close and personal for most of the activity. Here’s what I can report:

pig1_head

The HEAD of the class… The whole rest of this pig probably weighed about 220 pounds.

relax and enjoy... your one will become many

relax and enjoy... your one will become many

Carcass of the half pig awaits…

Dave's tools of the trade

Dave's tools of the trade

Start with the foreshank… cut around the leg at the joint, then saw through the bone.

Start with the foreshank… cut around the leg at the joint, then saw through the bone.

Students take over and follow Dave’s instruction.

Move toward the rear, please…  cut loose the forequarter.

Move toward the rear, please… cut loose the forequarter.

WHACK goes mallet on cleaver to break loose a chop...

WHACK goes mallet on cleaver to break loose another chop...

Here’s a couple of nice looking chops, ready to wrap and take home. Yum.

Here’s a couple of nice looking chops, ready to wrap and take home. Yum.

pig8_wrapped_pig

At the end, we volunteers wrapped the meat for the students to take home. There will be some good eating this week.

Be sure and sign up for the CUESA newsletter so you won’t be left out the next time.

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