For a Basic Pig Butchery Class for Home Charcuterie class next Friday, students of the PMC are purchasing three sides of pork from Joshua Lichtner, a farm in Forest Grove who I recently wrote about. However, we need to find a home for the fourth side (ordering two pigs means ordering four sides!) which I don’t need for the class.
Jessica Applestone, co-owner of Fleisher’s Grass-Fed and Organic Meats in New York, recently sent me a copy of the new book her and her husband, Joshua Applestone, came out with. It’s called The Butcher’s Guide to Well-Raised Meat and you all should run out and get a copy. It’s one of the most sincere, un-showy, very smart butchery books I’ve seen.