Pork Science Class

Recently, we had hands-on training of hog harvest , pork carcass fabrication, and pork product processing for some of the older students at Casa Vida y Esperanza (CVE). The pig was grown on wheat and table scraps and cared for by the boys at CVE for the past six months. We harvested and dressed it at CVE, then transferred the carcass to Productos Carnicos La Mision (PCLM) for chilling and processing. A group of students had the privilege of learning the procedures in pork carcass fabrication, anatomy and nomenclature of pork meat cuts, retail cutting, sausage processing, and ham and bacon curing and smoking. Finally, the products were used by CVE, so the students had the opportunity to eat their work.