Pig to Pork

In April 2010 Fleisher’s Grass-fed & Organic Meats hosted a full-day class in butchery. Students observed master butcher Hans Sebold slaughter a locally-raised heritage pig at a family-owned farm in Stone Ridge, NY. Back at the shop, Joshua Applestone and Thomas Schneller, master butcher and CIA instructor, led demonstrations in pig butchery, sausage-making, and curing charcuterie.

I am not including the more graphic of my photos, but if you are sensitive you may want to skip this one.

Cupcakes in the theme of the day await the diners after the last butchery class

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May