London Lite Tuesday, 15 September 2009 13 which has six different breeds. As you can eat every bit of a pig, its a good animal to start butchering because nothing goes to waste. Perry advised us when buying pork to look for something with plenty of fat and avoid meat with little red spots in the flesh -- theyre caused by stress when the animal is killed. Thejoints THE front of a pig (shoulder, loin and belly) has the tastiest meat with more fat. Perry and Borut were enthusiastic about the spare-rib chops from the top of the shoulder. The back of the beast (mainly leg meat) is lean and good for hams and sausages. Perry explained that a decent banger needs about 20 per cent fat. I had one of those low-fat sausages once, he said. It was rubbish. Cutting WE USED a boning knife, a longer butchers knife and a saw. Perry took us through the proc- ess of cutting up the whole pig from the tip to tail. This hands-on approach was like a medical dissec- tion class as we discovered the pigs anatomy and this really helped when we were let loose on our own project. This consisted of butcher- ing a porchetta joint, complete with crackling skin and butchers knots, which we all got to take home. Verdict EVERYONE seemed very contented at the end of the course because it delivered exactly what was promised on the website. What I hadnt bargained for was the light- hearted entertainment provided by Perry and Borut and enjoying the chat with like-minded foodies. Once wed bagged up our porchetta it was time to eat. Everyone gathered round and we ate perfect pork, expertly prepared by Borut while we worked, washed down with wine. And there was one surprise left for us: the pig brains. What had been scooped out at the beginning of the evening had been cooked for us all to share. It was surprisingly nice but it probably wont become part of my dinner-party repertoire any time soon. Pork, beef, lamb or sausage-making classes are all 125. see The slice is right: Steve, under the watchful eye of master butcher Perry, gets to grips with a hunk of pork; inset, the group devour their dinner AND CARVE UP A TREAT WITH A MEATY MASTERCLASS thisandanatomypigs onlooseletwerewewhenhelpedreally Where cuts of meat come 1 Rump 2 Silverside 3 Topside 4 Thick flank 5 Leg 6 Flank 7 Sirloin 8 Fore rib 9 Thin rib 10 Chuck and blade 11 Thick rub 12 Shin 13 Neck and clod 14 Head COW 1 Leg 2 Loin 3 Chump 4 Best end 5 Scrag end 6 Shoulder 7 Middle neck LAMB 1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 24 5 6 7 1 Spare rib roast and blade 2 Hock and trotter 3 Belly 4 Rack and loin 5 Fillet and tenderloin 6 Ham and shank PIG 3 1 2 456 3 index.html2.html3.html4.html5.html6.html7.html8.html9.html10.html11.html12.html13.html14.html15.html16.html17.html18.html19.html20.html21.html22.html23.html24.html25.html26.html27.html28.html29.html30.html31.html32.html33.html34.html35.html36.html37.html38.html39.html