Seminar participants Frank Headen (elft) and Philip McGrath take their turns at breaking down a pig during a butchery seminar at the Dunhill Hotel on June 25, 2013. Grateful Growers Farm and Harvest Moon Grille held a three-day seminar for five people that was an intensive look at how a pig becomes pork.  From hands-on work with pigs, humane processing of the pigs, to learning how to butcher the different parts of a pig.   David T. Foster III-dtfoster@charlotteobserver.com
Seminar participants Frank Headen (elft) and Philip McGrath take their turns at breaking down a pig during a butchery seminar at the Dunhill Hotel on June 25, 2013. Grateful Growers Farm and Harvest Moon Grille held a three-day seminar for five people that was an intensive look at how a pig becomes pork. From hands-on work with pigs, humane processing of the pigs, to learning how to butcher the different parts of a pig. David T. Foster III-dtfoster@charlotteobserver.com dtfoster@charlotteobserver.com
Seminar participants Frank Headen (elft) and Philip McGrath take their turns at breaking down a pig during a butchery seminar at the Dunhill Hotel on June 25, 2013. Grateful Growers Farm and Harvest Moon Grille held a three-day seminar for five people that was an intensive look at how a pig becomes pork. From hands-on work with pigs, humane processing of the pigs, to learning how to butcher the different parts of a pig. David T. Foster III-dtfoster@charlotteobserver.com dtfoster@charlotteobserver.com

From pig to plate: Learning the fine art of meat-cutting

July 15, 2013 9:46 AM