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

15 responses to this plurk.

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  August 04, 2008 at 01:22 Cosey Mo says that makes it easy to remember
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  August 04, 2008 at 01:25 PPM says new logo for delicious.com ?
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  August 04, 2008 at 01:25 jenn•r even i can understand that butchering guide
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  August 04, 2008 at 01:25 b_c says looks like an off-color failwhale to me.
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  August 04, 2008 at 01:25 ErinSap says ppmartin
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  August 04, 2008 at 01:33 TheBadMonkey very nice.
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  August 04, 2008 at 01:38 twistermc says ohhh I should have this on my bacon blog post
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  August 04, 2008 at 01:39 eloisa
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  August 04, 2008 at 03:02 BigO says nice
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  August 04, 2008 at 06:07 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.
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  August 04, 2008 at 12:42 ninbroken52
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  August 04, 2008 at 19:23 Gwenny says
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  August 04, 2008 at 23:39 JohnnyRokkit says it's all good. you might *have* to fry some of it, but it's all good!
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  August 04, 2008 at 23:46 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
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  August 05, 2008 at 01:21 BrilliantJeni says i have that picture on my wall