Kathleen Bauer describes Roger’s humane pastured pig slaughter, butchering the pig is the next step when the carcass is delivered to Melinda Casady’s butcher studio.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
A to Z detailed guide, how to butcher a pig with Camas davis from the Portland Meat Collective.
This pancetta Recipe courtesy of Camas Davis, Portland Meat Collective: this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes.