Pig. Farmer. Chef. Guest.


We were all there in the kitchen at the same time.

Salt of the Earth restaurant

Chef Matthew demonstrates how to butcher a pig as farmer Darrell and a class attendee observe.

I recently had the opportunity to learn more about butchering. And what could be a better place than one of Bill’s and my favorite local restaurants?

Salt of the Earth, in Fennville, Michigan, offers cooking classes throughout the year. What I liked about “The Whole Hog: Butchering 101″ was how it brings me (Guest) closer to the animal (Pig) through the direction of the butcher (Chef Matthew Pietsch). And Darrell (Farmer) is a critical part of the experience, too.

The Berkshire hogs came from local farmers Darrell and Conni at Coach Stop Farm. So while Chef Matthew explained the various cuts of the animal and how to “break down a hog,” Darrell talked about the breed and how his happy, pastured pigs differ from those confined in factory farms.

Bill and I already buy only happy meat from local farmers but I enjoyed the discussion during the demonstration that night, along with the wine….and did I mention dinner followed? Pork, of course! Thank you, Salt of the Earth, for providing this educational venue to help us all–pig, farmer, chef, guest–develop more understand about how we are all so connected and dependent upon each other.

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The only question I forgot to ask is: What is the photo of Christopher Walken doing on the walk-in door?

P.S. – Check out this post over on EatGR.com, which included Life Is Fare in its Monday Mingle (Blogger Link Up) on July 14, 2014.

 

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5 responses to “Pig. Farmer. Chef. Guest.

  1. Darrell and I enjoyed your post, Marcia – thanks for the kind words. I remember seeing the photo on the “Walken” cooler at SotE when I was there last fall – made me giggle!

  2. Regarding Christopher Walken, the answer is in the question.

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