Basic Pig Butchery

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Basic Pig Butchery
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Basic Pig Butchery says
We’ll begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and each group will do the same on another side of pig, with guidance from the instructor and an assistant instructor. Check out all the details here: https://www.pdxmeat.com/class/basic-pig-butchery-2016-06-26
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By: Portland Meat Collective

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