Teach me how to butcher - VIDEO
blog by Ben Tsujimoto • February 25, 2013 @ 4:06pm
The national “Farm-to-Table movement” still remains an encouraged trend in the food industry, even if it demands higher costs, extra preparation work and serious networking with local farmers.
The payoffs are tremendous, though, for both the consumer and local restaurants who trust local sources. Local products are usually fresher, healthier, more delicious and involve less mystery than counting on national distributors, while restaurants that invest in local farms like Promised Land CSA, T-Meadow Farm, Painted Meadows Farm or Schneider’s Premium Seafood not only stimulate the local economy but can also tailor their menu to what’s in-season or the most fresh.
Restaurants like Bistro Europa, Trattoria Aroma and Carmelo’s Restaurant have followed the trend locally, and COPPA Artisan Cured Meats founder and Carmelo’s chef Bruce Wieszala (pictured right) will instruct any interested foodie in how to butcher a pig.
Held at Carmelo’s, 425 Center St., Lewiston, the event begins at 6 p.m. on March 4. In a voicemail left this afternoon, Wieszala said eight tickets remain.
Chef Bruce Wieszala owner of COPPA Artisan Cured Meats will demonstrate how to break down a whole pig from nose to tail into primals and sub primals. He will also discuss how to use the different cuts, cooking techniques and sausage making.
There’s a limited amount of tickets available, and they’re priced at $50 before fees. You may raise an eyebrow at the price, then consider the cost of purchasing a whole pig and be reluctant to take part—the knowledge is an investment that will pay off in time.
Here’s COPPA’s expertly-created video where Wieszala slices into a T-Meadow Farm pig and ends up with prosciutto by the clip’s conclusion. (Warning: if a pig being chopped up makes you a little squeamish or tries your morals, then it’s okay to skip the video):