Whether that can be contributed directly to Paleo is debatable, but I'll take it.
And as far as T-Day is concerned I made it through the minefield that is a meal prepared by someone who likes a side of mashed potatoes with their rice. If I nitpicked the meal it would be the little bit of brown sugar on the roasted sweet potatoes and the sugar in the couple tablespoons of cranberry sauce I had. Can I count this as 100%? No, but pretty goddamn close, and I'm pleased.
Also, here is a picture of some delicious Mangalitsa Pig, go buy some.
Maxfield, like the photos. Where did you go to learn to butcher? Is it a class, a farm, etc? I would like more details as I've always had an interest in that.
ReplyDeleteThanks
The best type of PR's are clean and jerk PR's! Way to go Max!
ReplyDeleteNicely done Maxfield! I agree with Dangerous -- Nothing like the feeling of a 1RM on the C&J! Doogie's video last month demonstrates the power and satisfaction perfectly. Brings a tear to my eye whenever I think about it.
ReplyDeleteIt brings a tear to my eye when I think of looking at Doogie, too.
ReplyDeleteAshley,
ReplyDeleteThe class I took was a Mangalitsa focused class up in Traverse City, MI.
It was taught by Isabella and Christof Weisner of the Mangalitsa Breeders Association in Austria. They travel around the USA once a year teaching classes all over. Chef Brian Polcyn also taught curing and butchering techniques.
The first day we spent on Baker's Green Acres Farms in Marion, MI learning the raising techniques and actually dispatching the animals, the second day was organ preparations and sausages, and the last day was breaking down halves and curing the meat.
They say they're going to do it again next year too. And it's definitely worth checking out. Their blog is here:
http://pigstocktc.blogspot.com/
and they're also on facebook.
But that's a long way off.
I'm betting Butcher & Larder will have classes after they open. Rob Levitt and Allie Levitt (formerly of Mado Restaurant) are opening a new butcher shop featuring high quality local meats. He had previously taught a butchery class once a week at Mado. I'm looking forward to checking it out.