If you are pig crazy like me, but don’t know the difference between primal and offal, you might want to stop by Andrew Michael Italian Kitchen on Saturday for a lesson from a pro.
David Newman, who teaches meat science at North Dakota State University in Fargo, will lead a butchering seminar from noon to 2 p.m. to explain (and demonstrate) how to break down a pig for nose-to-tail cooking. The seminar is free, and registration is not necessary.
