Yay! It's so much fun packing up and shipping out orders. For real. These little pigs have made their ways home, from coast to coast and far beyond. Froyo keeps a close eye as each print is hand-stamped, numbered, and rolled up with care.
... and it was pretty great!* I like food and I like knowing where it comes from. Where it REALLY comes from. Now when ever I have a thick chop, melty belly, or bbq ribs I can visualize exactly where it once lived on a hog. No. That's not disturbing. It's fascinating! There's an artistry in really good butchery. It's hands-on. It involves thin, sharp blades. It involves saws! It involves removing hairs and dirt with your fingers. There's a moment when you're removing the tenderloin with your bare hands that you're like, "I'm sorry..." which quickly turns into "you are going to be so delicious..." as you're squaring off the thick slab of bacon. You really appreciate the animal, and all the various cuts of meat it gives you. At least, that was my experience. But hey, if you're not into the whole hands-on thing (and even if you are) you can always learn a thing or two from a well-designed butcher chart!
*Underground Food Collective offers a whole hog breakdown class quite frequently. If you're in the Madison area, I highly encourage you to attend one!