On Monday, Jan. 28, pork enthusiasts from around Bangkok gathered at the rather upscale Bo.lan restaurant to receive instruction from the self-proclaimed “Master of Swine,” Joe Sloane, on the proper techniques for butchering a pig. The evening was put on due to an effort from the CSA Munching Box, a subscription-based organic produce delivery outfit introduced by the Raitong Organic Farm. This marked the second Food/Hack sponsored by CSA, in which attendees glean deeper insights into (and appreciation for) the food and drink they consume.
Butchery is not often thought of as a forte of the latte-sipping set, but the event was robustly attended by a group of well-to-do expats, as well as their Thai counterparts. The lure of delicious craft beers (provided by the well-received Beervana), coupled with the prospect of consuming freshly grilled sausage, kept the event atmosphere light-hearted and upbeat. After all, the beer-sausage combination has a venerated history dating back at least as far as the advent of modern (American) football.
For his part, master of ceremonies Joe Sloane did not disappoint. Having been in Thailand for the better part of six years, Mr. Sloane has carved out (no pun intended) quite the niche for himself in the gourmet sausage market, supplying restaurants and consumers around Bangkok via Sloane’s Sausages. All the basics pertaining to meat preparation were covered for the observant nubies, from carving, to sausage making, to the curing process, to actual grilling. Of particular note for any food anthropologists out there, Mr. Sloane went so far as to explain differences in the butchery process between various regions around the world.
After the demonstration was complete, attentive patrons were finally able to sink their teeth into the finished product – and the end result seemed to exceed overall expectations. Complementing the swine feast was an array of homemade breads provided by the popular Urban Pantry.
The event hit on all cylinders, proving to be informative, interactive and ultimately quite filling – about all one could hope for on a Monday evening in late January.
