How to butcher a pig


There was a large wooden table in the middle of the room, a great big pig carcass, split in two, on top of it. And there were eight eager students, knives at the ready, anxious to give new meaning to the idea of "field to table".
They'd signed up for a butchery workshop, offered through the Minga Skill Building Hub in Guelph, Ontario.

"Bringing Home the Bacon" was produced by Frank Faulk.

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