Christoph Wiesner, Chris Shepherd and Ryan Pera
I was briefly scanning my Google Reader this morning when I noticed that Heath Putnam posted a fantastic link to Christoph Wiesner’s new (and FREE) Seam Butchery Tutorial. It is ridiculously detailed with great pictures to help guide the curious through all of the steps.
A big thank you to the Wiesner’s for providing us with this.
Download the manual here
The Beast
To say we are excited today would be a complete understatement. We are absolutely thrilled to announce that our first Mangalitsa pigs will be delivered tomorrow afternoon to what, in my little opinion are some of the finest restaurants in Houston–Catalan, The Grove, Feast, and Stella Sola. Without having officially confirmed their intentions for the pigs, my assumption is that most, if not all of them will be used for various charcuterie-driven purposes. Although Mangalitsa is absolutely delicious when eaten fresh, curing takes it to an entirely different level.
Pigs look ridiculous when they run. They just do.
The Pig, if I am not mistaken, gives us ham and pork and bacon.
Let others think his heart is big, I think it stupid of the Pig.
-Ogden Nash
