Last Saturday, on a balmy and beautiful afternoon, I watched David Newman butcher half a pig on the deck of Andrew Michael Italian Kitchen.
I thought it would be, well, weird. And it had its moments. Hand saw. A pig foot falling off the table. Peeling off a layer of fat. But frankly, I found the experience informative and exhilarating.
Newman’s affable personality helped. He works as a meat science professor at North Dakota State University, but I think he has a future as the rock star of home butchering. Newman can explain how to butcher a carcass with charisma and science. Plus he’s good looking. I’d say, move over, Alton Brown.
