Blog

Butcher A Hog

  • Post author:

BtB Wallingford Shop - Butcher Chris with knife by Patrick L 112013You really want to know your bacon, you gotta make your bacon.

Terri from Bill the Butcher writes:

Join us on Monday, April 14th for a Butcher Demo with our Wallingford team! Butcher Chris will walk you through the process of breaking down a whole hog, and not just any hog but a Nelli Farms Berkshire Hog. Snout-to-Tail, he’ll talk cuts, cooking methodology and how to make the most of the whole hog. Oh, and there will be a few snacks to showcase all you can cook with pork.

Register for this demo with the purchase of a $25 Bill the Butcher gift certificate which you will be able to use to purchase pork or other items from the shop at the event. Call or stop in the shop 206.547.5780.

 

Discover more from Wallyhood

Subscribe to get the latest posts sent to your email.

Jordan

I started Wallyhood back in 2008, right when my son was born, because I realized I had lived in the neighborhood since 1993 and didn't really know my neighbors. I figured writing a blog about what was going on around me would be a good way to meet people and help other people do the same. As the years progressed, those neighbors have picked up the torch and it is now a group effort, which I adore. I moved out of Wallingford for a few years (2020 - 2025), but I'm back, now living with my wife, son and dog (Dillinger) up in Tangletown.

This Post Has 4 Comments

  1. Fruitbat April 4, 2014

    Is there a vegetarian option?

  2. Donn April 5, 2014

    i’m wondering what the real objective is here, as I doubt anyone around here is raising a hog that they plan to butcher. The information would probably apply to some extent to any large mammal, though …

  3. Terri Ann Johnson April 7, 2014

    Hi Donn,
    Just to clarify, this is a butcher demo on how to breakdown a hog into cuts for the meat case. The objective for the event is to demonstrate where all the various cuts come from and how cooking methods change from head to shank. Attendees will find out why the shoulder is called the Boston Butt, where spare ribs versus baby back ribs are located, the difference between a picnic ham and a more traditional ham, and more. Many of the cuts do correspond to similar cuts for beef or lamb.

    Terri Ann Johnson, Social Media & Community Manager with Bill the Butcher

  4. Abigale April 8, 2014

    Hummm. Sounds like a good presentation for meat eaters and vegetarians who want to spread the reality that meat just doesn’t appear magically in packages. Too bad the butchering probably wont include the delightful process of seeing the poor frightened, and VERY INTELLIGENT ANIMAL FULLY AWARE OF WHAT IS ABOUT TO HAPPEN, being butchered. Be sure and bring the city kiddies so they can get a true, 1900’s farm experience

Comments are closed.