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Greg Wood gives a butchering demonstration as Talia Syrie and others look on.
Photo: Shannon VanRaes
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Talia Syrie examines a pig snout during a butchering seminar hosted by Food Matters Manitoba in Winnipeg last weekend.
Photo: Shannon VanRaes
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Kevin Mitchell makes his first attempt at butchering during the event held at The Food Studio in Winnipeg.
Photo: Shannon VanRaes
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Andy Chamberlin of Spring Creek Farm sharpens a blade.
Photo: Shannon VanRaes
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Greg Wood carves into the hog carcass.
Photo: Shannon VanRaes
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Pork Chop participants were given the opportunity to try a few cuts for themselves.
Photo: Shannon VanRaes
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Participants were able to take home some of the pasture-raised pork, including some of the freshly sliced bacon.
Photo: Shannon VanRaes
After seven years of conferences, Food Matters Manitoba decided to try a more hands-on event this year. It held a “Pork Chop Workshop” at The Food Studio in Winnipeg March 14, with participants learning how to take a hog carcass down to meal-sized portions. Manitoba Co-operator reporter Shannon VanRaes attended with her camera and recorded some of the participants learning the finer points of hog butchering from Greg Wood and Andy Chamberlin of Spring Creek Farm.
