Tales From an Urban Chef

Well, half a hog actually, but the class was very informative and really fun. We were presented with a beautiful local hog from a Tomales Bay pig farm. I think I will call her Fanny. Don’t ask me why I chose to name a hog that had been sawed in half but hell, why not? Anyway, 4505 Meats had already processed the other half of the hog for their butcher shop so three of us got to break down the other half. About 115 lbs total weight. These are pretty large and robust animals. The hog had been aging for about 7 days. Most butchers desire up to 14 days for aging because important enzymes help make the meat tender after processing at the slaughter house.

Kent Schoberle once again guided us through the class. We ended walking with about 20 lbs of product each which included, roasts, chops, skin, fat, pork belly and bones. All individually wrapped and ready to take home. The class was about 3 hours long and well worth the investment.  Here are pictures with descriptions of what went on. Enjoy!!

This is the product we broke down during our 3 hour class.

On the chopping block!

A closer look.

Kent describing the process.

Starting the breakdown.

Hack sawing the carcass into sections

Band sawing pork chops into shape.

Taking the belly off the ribs.

More breakdown!

Breaking down the leg/ham

Creating roasts to take home.

More meat portioning.

Final wrapped product! OINK!