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The latest foodie fad: be your own butcher

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Butcher Tom Mylan tells his class about more adventurous cuts of pork on a recent evening in March. (Photo by Brent Lang)

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Tom Mylan determines where to make his cut in a pig's leg as his butchering class looks on. (Photo by Brent Lang)

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Class participants line up to select their six pounds of freshly butchered pig. (Photo by Brent Lang)

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Restaurants, butcher shops and fine food stores throughout the United States and beyond have started offering butchering classes to seasoned chefs, foodies and the merely curious. Participants interest has been stoked by the popularity of Michael Pollan and “green living.” But the classes aren’t reserved for seasoned chefs and professionals—they also make for a hip evening out.