ErinSap shares Bacon butchering guide www.scottwelliver.com/blog/wp-content/uploads/2008/02/bacon_pig_00.jpg

15 responses to this plurk.

• 
  August 03, 2008 at 18:22 Cosey Mo says that makes it easy to remember
• 
  August 03, 2008 at 18:25 ppmartin says new logo for delicious.com ?
• 
  August 03, 2008 at 18:25 jennr even i can understand that butchering guide
• 
  August 03, 2008 at 18:25 b_c says looks like an off-color failwhale to me.
• 
  August 03, 2008 at 18:25 ErinSap says ppmartin
• 
  August 03, 2008 at 18:33 TheBadMonkey very nice.
• 
  August 03, 2008 at 18:38 twistermc says ohhh I should have this on my bacon blog post
• 
  August 03, 2008 at 18:39 eloisa
• 
  August 03, 2008 at 20:02 BigO says nice
• 
  August 03, 2008 at 23:07 CeeDubb : I don't prescribe to the *Everything from the Rooter to the Tooter* line of thinking. There are many parts of a pig I just won't munch on.
• 
  August 04, 2008 at 05:42 ninbroken52
• 
  August 04, 2008 at 12:23 Gwenny says
• 
  August 04, 2008 at 16:39 JohnnyRokkit says it's all good. you might *have* to fry some of it, but it's all good!
• 
  August 04, 2008 at 16:46 JohnnyRokkit says You might want to make the drive from Ventura to this joint in Glendale. Best pork belly in LA, IMHO. www.palatefoodwine.com
• 
  August 04, 2008 at 18:21 BrilliantJeni says i have that picture on my wall