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Butchering Classes for Public Gain Popularity

Yum, bacon. The pork product, a favorite among many teens, comes already smoked and packaged at the supermarket. What many consumers conveniently forget, though, is that bacon comes from an actual pig, which was actually butchered. A new education movement seems to be afoot, in which consumers who are curious about how their meat gets from the ranch to the meat case can learn how to do the butchering themselves. This movement is big in the mid west and in places like The Local Pig in Kansas City, Mo., where barbecue reigns.

Alex Pope, right, of Butcher's Pig in Kansas City, Mo., explains a cut of meat to a student in his shop. (Photo by STEVE HEBERT, The New York Times)

Alex Pope, right, of Local Pig in Kansas City, Mo., explains a cut of meat to a student in his butcher shop. (Photo by STEVE HEBERT, The New York Times)

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