Monday, August 03, 2009

Learning How to Butcher a Hog Half

In a Class taught by Taylor, at The Fatted Calf

[pictures taken on an iPhone]

[Follow the Fatted Calf on Twitter]

© 2009 Sam Breach
Learning How to Butcher a Hog Half


  • At 3/8/09 17:08, Blogger Zoomie said…

    Wow, even half a head. Bet you and Biggles had a blast.

  • At 4/8/09 08:01, Anonymous said…

    We learned how to make sausage at school (I'm a culinary school student). I don't much like eating them (I'm just not a sausage fan), but it was a lot of fun making them.

    And, nice bit of luck, the husband likes eating them, so no waste!


  • At 4/8/09 09:43, Anonymous Michelle @ said…

    That looks fantastic. Are these held often?

    Does also tell you where to purchase a freezer (and a SF apartment) large enough to store all of the cuts?!

  • At 5/8/09 10:18, Blogger Mmm....that's good said…

    Ahh...serious cooking class envy!

  • At 5/8/09 12:33, Blogger Passport Foodie said…


    I love to get inside and see what happens behind the scenes. It's a different world.

    Thanks for sharing.

    Passport Foodie

  • At 6/8/09 00:44, Blogger Violet said…


  • At 6/8/09 13:07, Blogger meathenge said…

    Apart from being such a huge-ath Fatted Calf fan, the class was exceptionally well done. There wasn't a moment of down time, it moved like a well oiled piggy. They split us up in to 2 groups so we could concentrate on exactly what was going on. At every moment it was a hands-on class with clear, accurate information available, just ask if it hasn't already been covered. We were sent home with a nice bag of sausage to take home with us. They provided a picnic type lunch outside that was absolutely outstanding. Salads, salumi, bread, wine, and plenty of it too.

    The classes will show up from time to time, it would be best to sign up for their newsletter from their web site. Usually tucked down on the lower right you'll find notices for the classes. If you see one, call right then and grab your space. If you delay, you'll lose out. They'll be covering everything they provide in classes over the upcoming months.


  • At 7/8/09 06:23, Blogger Monkey Gland said…

    You didn't go the whole hog, then?

    Man, I crack myself up....

  • At 7/9/09 16:13, Anonymous lizelle said…

    All hail the hog - we always say. Great images from your iPhone!

  • At 7/11/09 07:41, Anonymous Peace and Love in the Kitchen said…

    Wow - that looks like a fantastic class - everyone should connect the animal with the food, but we are so used to the santized versions of prepackaged meat from the grocery store.
    Thanks for the post!


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