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Going Whole Hog

pen-cooler.JPGGene Lee, who blogs over at The Atlanta Journal-Constitution, recently attended a day-long whole hog butchering class at Happy Valley Processing in Dearing, Georgia and wrote a a detailed account of his experience. Lee explains his motivation to take this class "part primordial to break down an animal and part curiosity to know where all those cuts I had eaten my whole life come from." The photos are pretty tame, but those of you who prefer to see your meat shrink-wrapped on a styrofoam tray should skip clicking. [AJC]

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