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Come on, admit it: you want to learn how to butcher a pig.

You’re not alone. Taylor Erkkinen, who owns the Brooklyn Kitchen in Williamsburg, says her butchering classes are packed with foodies who want to learn how to hack their own cut.

“We have people who share animals with friends,” said Erkkinen.

Share animals?

“They go in with a few friends, pay a farmer to raise the pig from a piglet and then split it up. It’s the new thing.”

The class is led by Tom Mylan (pictured), the head butcher for Diner, Bonita and Marlow & Sons, who will teach not only technique, but give pointers about cooking (skip the fancy cuts and use the shoulder — but slow-cook it or it’ll be tough!).

And don’t show up late because the best stuff happens right at the start, Erkkinen said.

“There’s a moment at the start when Tom makes his first cut into the belly and you see it — an unmistakable side of bacon,” Erkkinen said. “There’s always an audible gasp. That’s the money shot.”

The pig butchering class starts at 6:30 pm at the Brooklyn Kitchen (616 Lorimer St., at Skillman Street in Williamsburg, [718] 389-2982). $75. Register in advance.

Updated 1:42 pm, September 11, 2008
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