Hog Butchering 101

Mike Sloan of the Hermann Wurst Haus hosted students for his Hog Butchering 101 class last Saturday. The class learned where pork products found in the grocery store are located on the hog carcass and how to most efficiently cut and trim out those parts for profit and culinary pleasure. They were sent home with packages of pork as the fruit of their labor. From left, Cory Kock of O’Fallin, Mo., Ace and Andrea Helgen from Joplin and Judy Sebestyen VanSickle and David Miles from the Kansas City area.