From Pig to Plate: Hog Butchering Demo at Cure Restaurant
(Pittsburgh, PA)  July 2012  To my father, a “vegetarian diet”
is what you feed a cow. Hence, I was reared on animal protein.
Though I had a very brief stint in the meatless world, I am of
the conscientious omnivore persuasion. As part of that
adjective, it’s important to come to terms with what it means to
eat meat. Once one takes the slightest peek into the meat
industry, a priority on local food sourcing is a very logical
next step.  In addition to my interests in new local food
scenes, one of my food goals for the year is to better
understand cuts of meat. Fortunately, Pittsburgh Chef Justin
Severino provided me with an opportunity to eat local food and
learn more about the food I was eating! As part of the ever
creative line up of Sunday events, Justin offered a Hog
Butchering Demo.  Before a cleaver was ever raised, there was a
charcuterie spread to remind us of why we had gathered and beer
from East End Brewing Company because sometimes the good