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Last spring, my friend Ben and I took a butchery course at The Ginger Pig (which is my favorite place to buy meat (& pork pies) in London). We learned a lot, I didn’t slice off my finger, we had a pork roast at the end of the day, and I got to take home that piece of meat above (once I had trimmed & prepared it, stuffed it and tied it). A few weeks later, I roasted the pork and we had a FEAST.