Foodies are flocking to a home butchering class in Brooklyn, N.Y., taught by Tom Mylan, the lead meat cutter at Marlow and Daughters, which supplies exotic pork cuts to trendy Brooklyn restaurants like Dressler.

A recent NPR story, Home Butchering Class Goes From Pig To Parts, explored the concept of home butchering and the allure it holds for hard-core foodies. It takes about two hours to reduce one pig into a pile of cuts “that wouldn't look out of place on your dinner table.”