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Butcher Tom Mylan removing the tenderloin

What better way to celebrate a birthday than by attending a pig butchering class? At least that's what I thought when I reserved two spots at last night's class at The Brooklyn Kitchen as a birthday present for my husband (he agrees!). The official class description:

Butcher Tom Mylan (Marlow and Sons/Diner/Bonita) will take us through how to cut up a half a pig, while explaining where common and some uncommon cuts come from on the animal. We will be using a farm-raised pig from Fleisher's meats in Kingston, NY. Each attendee will receive a portion (approx 6-8lbs) of meat to take home. This will be a demonstration with ample time for questions but will not be hands on.

Tom's a knowledgeable and friendly guy who takes his meat seriously. Do you know anyone else who's made proscuitto-style ham in his apartment? I didn't think so. Last night's class included 10 attendees. We all gathered around the counter as he walked us through all the common and less common cuts, literally from head to toe, answering our questions and sharing his preferred preparations along the way. Tom takes his time; this is no rush job. Class started at 6:30 p.m. and it was nearly 9:00 p.m. by the time things wrapped up. We headed home with a greater appreciation of butchers, farm-raised animals, and about 15 pounds of pig between the two of us.

The Brooklyn Kitchen has two more pig butchering classes on the schedule this month, on September 16 and 23 (although the one on the 23rd is already sold out). Tom is also planning a lamb butchering class for October, though a date has not yet been announced. And, word is Tom is opening a butcher shop at 95 Broadway in Williamsburg later this year along with some of the folks from Marlow and Sons, Diner, and Bonita.

The Brooklyn Kitchen

616 Lorimer St, Brooklyn NY 11211
718-389-2982
thebrooklynkitchen.com

Related:
How Butcher Tom Mylan Roasts a Pig
Free Sample Sunday at the New Amsterdam Market and Unfancy Food Show

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