Death of a pig (part 2)   Butchering

Death of a pig (part 2) Butchering

Within a few hours Hoosier’s 200 lb carcass needs to be broken down into more manageable sized pieces.  Having little formal training as a butcher, most of procedures that I follow are self taught. In culinary school butchering class was breaking down a chicken or two and a few demonstrations on fish butchery.  I clearly remember

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Death of a Pig (part 1) Delivery

Death of a Pig (part 1) Delivery

At EVOO all of the land-based protein we use is sourced locally, with the exception of beef, all are from whole animals.  We strive to purchase the best proteins with the least amount of environmental impact.  This will be the first in a series of posts revealing all of the planning and execution we do

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Address
350 Third St
Cambridge, MA 02142

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