Pork and Poultry Fabrication

Today's class was again up in a kitchen, with Chef Ted fabricating a side of pork and a few birds. This would be pretty exciting to see this demonstration, except for the fact I spent a few weeks fabricating pork and poultry first hand in c-arts. Watching some one else do it, and talk about it, is, well, unsatisfying. I did like Ted's brief lecture. It seems there are three general classes of pork in the U.S.: Western, Southern and "Metropolitan" or "Swirl", which are defined by where they are raised and the feed they are given. Western pork get a diet that is composed around chestnuts and apples, while Southern centers on peanuts and soy. "Metropolitan" tends to be raised outside of cities, and are primarily fed....denatured food garbage. Mmmm. Because pigs can pop out of a litter of 50-60 piglets every 6 months, pork has always been cheaper than other meats. Too bad about that kosher/halal business.