...and was expertly hacked to pieces in the process. It was all in the name of education. Dozens of curious epicureans packed into a demonstration kitchen at the Institute of Culinary Education for Slow Food's "Nose to Tail Eating" pig butchering demo and tasting. This meat-apalooza event featured Master Butcher Rudi Weid breaking down half a carcass of an heirloom pig, while cooking up the other half for our dining pleasure.
From head to hock, Weid skillfully wielded knives, a cleaver and a horror film-worthy hacksaw, in ardent support of the lost art of butchery.
I was duly impressed. So was the gent seated to my right. Then again, this gent was used to cooking up whole pigs on regular basis. The proud owner of not one, not two, not three, but four serious smokers, he waxed on about his down-home Carolina Pulled Pork and Slow Smoked Baby Back Ribs. Needless to say, I was jealous.
Thankfully, there was beer to distract me. Rogue Ales offered up samples of four of their finest brews, followed by a glossy, dark square of Vosges Haut Chocolat's Mo's Bacon Bar.
It was almost as off-putting as the Bacon-infused Bourbon Manhattan I tried recently, but not quite.
But I was in luck. No sooner had I washed down the bacon-flecked chocolate with some Dry-Hopped Saint Rogue Red Ale, when the swine arrived from the kitchen -- Boston Butt, Picnic Shoulder, Belly, Loin, Fresh Ham, Crackling and the glorious Head (pictured above) -- half a pig's worth in all.
It was demolished with glee.
Pork can have that effect on people.
Next time, I think we'll need Rudi and company to cook up the whole piggy. And, someone best offer up a smoker to take it all up a notch.
love your photos & recap. it was a fun, informative, and delicious event. glad you enjoyed Vosges' Mo's Bacon Bar and the Rogue Ales.
Posted by: sebbie | December 13, 2008 at 09:26 AM