Uploaded December 2015 | Updated September 2026, 3 weeks ago

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From the archives: Part 2 in this 3-part series. food writer Kathleen Bauer describes Roger’s humane slaughter. Afterwards, when the carcass is delivered to Melinda Casady’s butchery studio (Portland’s Culinary Workshop), Bauer describes her uneasiness butchering the pig she came to know as Roger.

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cookingupastory.com/pastured-pig-plate-carving-pig

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