Pig Butchery...Nose to Tail Eating November 14, 2010

Witness Butcher Tom Mylan break down a humanely and sustainably raised, heritage breed pig into primals, sub-primals, roasts, and, ultimately, portions and by-products. Butcher Tom, while working from head to hind-quarter, will discuss each section, muscle, and cut. And while Tom is butchering, Chefs Caroline Fidanza (Saltie, Marlow & Sons, and Diner) and Dennis Spina (Roebling Tea Room) will roast, sear, and grill pig parts for you to savor. Flights of Lager, graciously provided by the Coney Island Brewing Company, will accompany the tastes prepared by Chefs Caroline and Dennis. The butchering and tasting will be followed by an auction of the parts that will have just been butchered by Tom. This special demonstration, hosted by The Meat Hook at Brooklyn Kitchen Lab, will benefit the programs of not-for-profit Slow Food NYC, including the Urban Harvest program of good food education for NYC kids.

Official Website: http://www.brownpapertickets.com/event/134439