“Beat ass with bat until tender. Season and let sit for 20-27 days, and then hang in cool, drafty area of your apartment for 16 weeks. If anyone asks why you have a bloody pig stump hanging from your ceiling, just tell them it’s art noir.” (more)

The “Pig Butchering Class” his offered by The Brooklyn Kitchen. Laura Leu is also “one-half of the Navigeaters duo, a couple who blogs about their quest to eat a meal from every nation in the world without leaving NYC.”

Learn how a butcher shop launch the “The latest foodie fad” in New York.