Butchery

 This happened back in March, but I thought we should share. Chef  Ben Reed of  the off-premise catering company Thyme and Tide Kitchen in Hampton Falls demonstrated his butchering skills to our second year students. From his work, we produced Italian Sausage, brined hams and bacon and country pate. Left in the freezer are spareribs and the loins, which the students will make into dishes of their devising soon!