Baltimore restaurant that butchers its own meat has roots with Pigstock in TC

This profile of a Baltimore chef includes his experience at Pigstock near Traverse City, an event which teaches chefs to butcher pigs.

Excerpt: Pauvert usually works in solitude, but he does occasionally have an audience. At a recent edition of Cochon555, a traveling culinary competition and tasting event that promotes heritage pigs, Pauvert's butchering of a pig in front of a live audience was promoted as a highlight of the weekend.

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Source: Baltimore Sun
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