It doesn’t get much better than this. I raised two pigs this year, both of them finished on heirloom apples and Asian pears. Mark practiced his class on the first pig, which was the main course of my wife’s birthday party. Two weeks later, I hosted a Pig Butchery class with Mark “The Butcher” Disharoon. Four students braved 25 degree weather for the class. Mark broke down two sides of pork, one with skin on and one without. He demonstrated cutting options for each piece of meat. Afterwards, we all enjoyed tacos of shredded pork in a tomatillo salsa, rice, beans, and salsas. The pork came from the first pig we butchered. We’re looking forward to doing it again next fall.

Mark "The Butcher" Disharoon discussing pork cutting options.

Mark "The Butcher" Disharoon's Tools.

Mark "The Butcher" Disharoon's Pork Butchery Class.

Still Life With Pork Loin.

Side of Pork on Table with Tools.

Pork Taco Buffet Lunch By Scott Wilson of TacoMatrix.com.