[Sca-cooks] livestock slaughtering

[Stefan li Rous]

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> I thought the more interesting article in the issue was the extended piece on pork, butchering, and using the entire >animal. The Proper Way to Eat a Pig. 
> Johnnae

We have a local place (The Piggery) that has butchering classes.  Interesting, if a bit expensive for my pocket.

Sandra
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Perhaps this Florilegium file might be of interest, although probably not as useful as a hands-on class. I still remember Phlip's butchering class near Pennsic a number of years ago. (A sheep, not a pig, though).

pig-to-sausag-art (17K) 8/31/98 From pig to sausage by Mordonna Dubois.
http://www.florilegium.org/files/ANIMALS/pig-to-sausag-art.html

Stefan
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THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****