Photo courtesy of Adam Fields
If you love meat and you love sandwiches, then it doesn't get better than a sandwich made by a butcher. Makes sense, right? I mean, if a guy can take apart an animal, he probably knows how to make it taste delicious. That's all I could think about last night as I stood with 11 other "classmates" at a pig butchering class in the Brooklyn Kitchen (a hipster's Williams Sonoma for New Yorkers who love to cook). The butcher, Tom Mylan, was dissecting half of a 200-plus-pound Berkshire pig, and the 12 of us had paid $75 to watch him do it, ask him anything we wanted, and, of course, divvy up the meat at the end of the show.
My question (aside from how I could get his job): If you were going to make a sandwich from this glorious animal, what part would you use and how would you do it?
Tom Mylan is a butcher in Brooklyn, NY for Marlow & Sons, Diner & Bonita.
About the author: Zach Brooks is the proprietor of Midtown Lunch, where he blogs about affordable lunchtime eats in Midtown Manhattan. The guy knows his sandwiches.
Address: 616 Lorimer St, Brooklyn, NY 11211 (map)
Phone: 718-389-2982
Website: thebrooklynkitchen.com
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