Portland Meat Collective
Camas Davis of the Portland Meat Collective emailed Monday in a pinch because her next class, three days away, had lost it’s venue, and could she use the barn. A great deal for me: I got to listen in and watch a hog getting broken down into parts, taste different charcuterie, and at the end of the day, found a bunch of leftover pork in my fridge. The bones for stock, the scraps for carnitas, some belly for bacon, some shoulder for pate, Camas you can come back any time. We have plans to do a butchery/dinner combination at some point this year, stay tuned for that…
