A cut above the rest

FROM New York to London, butchery classes are over subscribed — most recently a two-day butchery course organised by Teagasc at Ashtown also had a waiting list.

It illustrates the exciting and fundamental changes at grass roots level and the craving for real food and almost forgotten flavours and experiences.

A couple of weeks ago, RTÉ Ear to the Ground presenter Ella McSweeney butchered the two rare breed pigs she reared in her suburban garden and then proceeded with the help of third generation butcher Ed Hicks to use all the miscellaneous delicious bits that normally end up in pet food.