We just did our third wet run in the butcher shop, cutting another side of pork as we ramp up. This time we had master butcher Cole Ward in for tips, pointers and review. He's the butcher we apprenticed with for 18 months to learn the art of cutting pork so that we could open our own on-farm butcher shop. See:
http://sugarmtnfarm.com/2015/09/24/wet-run-with-master-butcher-cole-ward/
Cole is available locally in Vermont (maybe parts of NY & NH?) for cutting classes, on-farm butchering (not slaughter), sausage making, etc. His contact info is at the end of that article.
Cheers,
Walter Jeffries
Sugar Mountain Farm LLC
Pastured Pigs in Vermont
http://SugarMtnFarm.com
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