To day is the day.
Today I will be showing 18 students how to break down and utilize the pig. We will be brining a ham, chopping chops, curing bacon, rolling porcheta, making sausage, curing cheeks, and curing copa. Pictures of the event will be posted soon.
The pig was purchased from a local farmer, Stan. He is the owner and operator of Triple S Farms in southern Illinois.
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