Snout to Tail Butchery: Portland’s Culinary Workshop

It’s Sunday morning and instead of drinking coffee on my deck, I’m standing at a pig carcass at Portland’s Culinary Workshop, moving a hacksaw blade back and forth, removing a pig food from a pig carcass. This is not how I spend most Sunday morning, but I’ve looked forward to this for some time.

Read the full article at RealFoodTraveler.com.

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