Thursday, 10 February 2011

Butchery

We're going to learn how to butcher a pig. 

I'm still very squeamish when it comes to gutting chickens.    I still cringe a bit when it comes to less usual bits of animals.    But I am determined to get over these irrational things.   Meat is meat, whichever part of the animal it comes from,  and it's not fair on an animal (as much as eating an animal can ever be regarded as "fair") to waste so much.

So.  We're going to learn how to deal with a half pig.  And then I imagine we'll be eating pork for some time to come.

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