Pork and Cabbage.

Pork and Cabbage.

I got to use some of the pork I cut during my butchering class at the Local Pig. In my last post, I forgot to mention that each person in the class got to bring home 10 lbs of the pork.

For this meal, we used the pork chops. I didn’t realize that they were super thick, so I had to cut them – while cutting them, I had a flashback to the butchering class. Awesome place.

The pork chops were seasoned, lightly floured, and pan fried. I did tenderize them a little to cut down on the cooking time. Since this is my first time not eating pork from the grocery store, I can that there is a difference in taste. The taste of a local pig from the Local Pig has a wonderful flavor, super juicy, and tender. Can’t wait to try the other cuts.

A cabbage side dish consisted of awesome cabbage, an apple, bacon, dijon mustard, white wine vinegar, and whipping cream, which settled well with the crispy pork pieces. I had seconds.

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Close-up.

Bacon: So.Good.

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Irish Bacon

During my visit at the Local Pig, I picked up a pound of Irish bacon and half of a pound of the Bourbon, Brown sugar, and Jalapeño bacon.  Both bacons were thick-cut and delicious.  They were hearty and crispy – I would buy it again!

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Local Pig.

**This post is about my recent visit to a butchering class at the Local Pig in Kansas City.  There are pictures of pig in the raw form, so if this disturbs you, please look away and come back tomorrow for another awesome food post.**

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Local Pig is a butcher shop in Kansas City.  They are known for their sausages (among other items) and take pride on using local farmers for the freshest cuts of meat.  About twice a month – on Sundays – Local Pig hosts a “whole hog” butchering class.  When signing up, I wasn’t sure how I was going to react to a “whole hog,” but thought this experience was worthy enough to overcome any fears I had. Image

This place was hard to find and I was five minutes late.  I don’t like to be late, but that feeling was dismissed when I was welcomed by a group of men waiting for the class; some had trouble finding the place as well.  Included in the cost of class was beer and Italian meatballs (awesome!).  I didn’t have any beer, but there was one guy who drank enough for the both of us.

300 lbs of hog on the table was ready to be cut by people who have some, little, or no experience in butchering.  It was already cut in half and looked very clean – there were no hooves, tail, head, organs, etc.  ImageWe surrounded the table after washing our hands and took turns on the basic cuts. I was the first one to cut due to where I was standing.  Under the direction of Myles (a butcher at LP), I cut the kidney (or maybe liver?) out and pulled a chunk of fat away from the ribs.  Turn #1 done successfully!  During some of my other turns, I got to saw the loin, and cut out the femur bone.

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I had such a fabulous time.  The people in class were nice and supportive, and we laughed quite a bit.  Myles the butcher is good at what he does and is so knowledgeable!  Since going through this class, I feel more confident in the kitchen and if I am in the wilderness, and need to cut a rabbit for my people, I can!

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I sawed that edge of the loin! Look how clean that is!