All kidding aside, I'm into any event that promotes the art of butchery, and the trend of using the entire animal. Chefs buying whole hogs, or other large, primal cuts directly from sustainable farms was almost unheard of a few years ago, but it's now becoming more and more common.
Not only does this practice help support the smaller, more earth-friendly producers, it also keeps costs down, and makes for some incredibly creative and diverse menus. While the focus of Primal Napa is more on the professional chef, many of these concepts can be adapted to the home cook.
I'm planning a short series of articles on some basic butchering you can easily do at home, as well as how and where to buy larger, primal cuts of meat to portion yourself. Not only will you save money, and get a better product, you will find yourself trying recipes and techniques you've never considered using before. Stay tuned!
Photos (c) ProteinU