Getting ready for the Meat the Butcher Class and the Pork Belly Dinner at Farmers Fare.

View of the market at Farmers Fare just before the hog festivities began.

Going hog wild with Steve, the Butcher.

Steve showing where to make the cuts.

David, the chef, getting ready to serve the pork belly on a biscuit with fennel, oven roasted potatoes and a blueberry and ginger reduction sauce.

Time to dig in.

Dinner was a hit just like Steve's hog butchering class!  An apple crisp with maple whipped cream to top it off!