'High on the hog' with Troy Smiley

Fifth-generation Nashville Farmers’ Market farmer Troy Smiley, in cooperation with the NFM, recently hosted a seminar on hog butchering at his Ridgetop, Tennessee facility. Troy showed some dozen attendees nearly the entire butchering process, which culminated in a demonstration of where the different cuts of meat are located and a discussion of how the popularity of various cuts has changed over time.

Attendees also learned that the phrase “high on the hog” refers to fact that the best cuts of meat on a pig come from the back and upper leg.

The two-hour session ended with a meal prepared by NFM Board Member and James Beard Award-winning Chef Tandy Wilson using local ingredients (plus a few batches of banana pudding prepared by the Smiley family).

David Gonnerman