Deconstructing a Pig

[randomjay]

I'd like to get a "snout to tail" (or "shoulder to tail") demonstration on breaking down a half of a pig to the various cuts. I've seen and heard or restaurants and chefs in other towns that do this, but haven't been able to findanywhere in the DC area where we can get a demo and instruction for a group of 6-8. Anyone have any ideas?

[weezycom]

Maybe set up a class with a butcher in the area, if you all agree to puchase the pig and split it between you?

[MrsWheatie]

Try contacting PS7s, the chef holds classes and makes his own charcuterie.

[deangold]

The Butcher Block is doing one Father's Day

http://www.washingtonian.com/articles...

[Pappy]

This sounded great (I assumed it would be 7:30AM) so I called. The person who answered didn't know about it. He said there was a demonstration but it was Weds evening and was booked up.

That said, he didn't sound too too sure. If anyone hears differently, please post and I will call again.

Thanks.

[randomjay]

We had an excellent demonstration this weekend at The Butcher's Block in Annapolis. It was a little ways out from DC, but not too bad. The owner did a personal demonstration before the shop opened with a half a hog. At the end, he prepared all the cuts and we took home around a hundred pounds of meat. All in all, a fun experience.

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Butchers Block
302 Harry S Truman Pkwy, K Annapolis, MD

[tommyskitchen]

Hmmm - Maybe I am confused - There are 2 places that do this, both named "Butcher's Block", one in Old Town and one in Annapolis? Are they related?

[randomjay]

They are not related. I actually thought I was emailing The Butcher's Block in Alexandria, but instead emailed The Butcher's Block in Annapolis (which is just a butcher's shop - a really good one, though).

I did not end up actually contacting the Butcher's Block in Alexandria, but I did contact PS 7. They replied immediately and were more than willing to work with our group. It really came down to a decision between them and the shop in Annapolis. If anyone is looking for a more epicurean exploration of hog butchery, I'd suggest contacting them ([e-mail]).