One of our producers was catering a wedding a few years ago. The couple had requested a pig roast, and as someone who produces great pork, they asked him if he would be willing to cater the event. Always wanting to share with others his great product, he said yes. During the course of the evening, the bride approached him and asked; “don’t you feel bad killing that pig?” To which the farmer replied: “Dear, you killed the pig, I just did it for you!” And there it is, as uncomfortable as many people are with it, when you purchase meat at a store, or order it in a restaurant, something died so you could enjoy it.
This very concept has been a driving force behind our meat program here at the restaurant. We feel very strongly that an animal’s life should be a good one. We deal with people who are leaders in animal husbandry, who believe that their animals should lead happy, healthy lives. These people also believe that their deaths should be humane, with as little stress as possible. We believe that once this life has been taken we must respect this sacrifice by using all parts of the animal. With the exception of beef, all animals are brought in whole and we butcher them ourselves, allowing to use all of the animal. That’s why when you come in for dinner we have different cuts of meat, different preparations, and we like to use those nasty bits-the offal.
Now, over the years I’ve taken a few hits on posts and pictures of whole animals before and after butchering. I always try to keep it tasteful, but it is still uncomfortable for many. I still do it however, believing that the knowledge of where the animal came from and how it is treated after giving its life, is an important lesson for people. Not just when dining out, but also at home. We don’t always have to have the prime cuts, we can learn and enjoy preparing many of the secondary cuts-most of which have more flavor!
By choosing to eat this way we can take comfort in knowing that what we are eating was raised humanely in life and respected in death.
This video is 4 years old, have gotten a lot better over the years with the butchering. This will give you an idea of all the parts we get from a side of pork and how with a little skill and knowledge you can cook with the whole animal. Skills and recipes that I hope to share with this new venture!