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Every Wednesday at lunchtime, the kitchen at A-16 breaks down a pig. Flickr photog Jen Maiser captured the butchery in progress.
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Did anyone else see this? This is shameful!
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11
[more]
There's an excellent part of Heat in which Buford talks about breaking down a 200lb pig in his Manhattan apt.
Ugh! Some warning please! For many of us this is pretty shocking and grotesque.
*raises eyebrow*
If there was a pig head or a bunch of pig guts hanging about I could understand and maybe even agree with you, but this? This is nothing.
You must hate going to the grocery store.
"Some warning please?" What part of "breaks down a pig" did you not understand? Did you think they were going to mime it for your precious eyes? Jesus, grow something to put in your nutsack.
At one point, Nate was sawing through the head. That was super cool, but unfortunately I didn't get any good photos of it.
Sorry, I don't find this grotesque or shocking. I think it's the responsibility of meat eaters to be prepared to see this. I love that A16 is unapologetic in doing it in full view of customers. I also find it amazing that they use *every* part of the pig --
Thanks for the recognition, Brock.
Every part of the pig?
Everything but the squeal. Where do you think sausage comes from?
I'm with you. I just about puked when I saw the photo.
Yeah, it's shocking. In order for ordinary people to prepare and serve meat, someone has to cut up an animal. Deal with it. Sometimes, my fellow San Franciscans, you manage to justify every word of mockery directed our way.
P.S. You want grotesque? GIS "starving babies in africa" and let me know what you find.
pork! pork! pork!
Yum! The other white meat!!
The rump is the best part!
I'm more offended by the shirtless fireman on article up.
You got to meet the meat. Anyone who wants more detail of the process of pig to pork chop can go here:
http://bestbyfarr.wordpress.com/2008/10/24/butchering-half-a-pig/
My baby mama family was much more rural than mine and my son has actually slaughtered a couple of pigs and then watched is grandfather break them down. Although I'm not sure if I could do it myself I'm kind of envious of him.
I want my (baby back)x4, baby back ribs!!!!!
I'm Back!!!!
In an attempt to make up for last years 'Mother's Day' Flame ....
A recipe...
Utensil's
1 each ole' school crockpot
1 teaspoon
Ingredients....
3lbs of Beef (Chuck preferable) or pork. No strings, the taste leaks into the meat.
1 can of condensed mushroom soup
1 packet of dry onion soup mix. The type you use with sour cream to create 'French onion dip'.
Directions...
Make sure the crockpot is clean and usable.
Put the meat in...
Spoon over the meat the contents of the can of condensed mushroom soup.
Open packet of 'Dry onion soup mix' and sprinkle on top..I.E dump it over it.
Put lid on the crockpot.
Set it on low.
Now the real hard part.
Wait 10 hours.
Presto..
Pot roast in a Crockpot.
resession what fucking resession