AACC’s Hotel Culinary Arts and Tourism Institute butchered a whole pig in a demonstration on Feb. 9.

A dead, 53-pound feeder pig was brought into Humanities room 218 where the Culinary Club regularly hosts their presentations.

The butchery was presented by student Chef Joe Ero, a second-year student at AACC.

Ero said he hopes to specialize in baking and pastry when he gets his degree at the HCAT at AACC. Ero also said he learned how to butcher meat from Greg Burton, a retired butcher in MD.

Ero began butchering dear meat, and branched out to butchering other animals shortly after.

“I like to hunt deer,” Ero said, “and every time you get a deer it costs around 100 dollars to butcher and cut up, so I might as well figure out how to do it.”

Ero illustrated how butchers use certain techniques to make the most of the meat they receive.

Tresa Ballard, an employee at AACC said he watches cooking shows often at her home.

“I thought it was very interesting to see how the meat I eat at home is prepared,” Ballard said.

There were many pork-related refreshments offered for the spectators. HCAT served BBQ pork but also included treats such as bacon brownies and bacon ice cream.