We took a butchery class.
Recipes for Pork Butt, Belly and tenderloin after a few gruesome photos. Apologies to vegetarian/vegan friends.
Just this half of the pig weighed over 75 lbs
Portland Culinary workshop in North Portland has hands on culinary classes. Very knowledgeable and qualified teacher/chef instructs on a variety of subjects. Our class size was only three people.
I felt really comfortable with the knife and still managed to cut myself while removing pig skin (it gets slippery).
We were sent home with two large Pork Butts, a ham round, large slab of pork belly and a huge pork tenderloin.
I made carnitas with the pork butts, slow roasted the pork belly with sage for another meal, cut two large pork chops off of the loin, froze the ham and finally roasted the rest of the tenderloin with to enjoy with winter veggies.