Certainly an animal that gives us so many culinary treasures, the pig presents us with a variety of cuts that generate an amazing array of flavors and textures. We’ll start at the head, making the traditional head cheese terrine, then work on the Boston butt and picnic roasts. We’ll grind some of that to make a few different sausages, throw a butt in the pressure cooker to make pulled sweet pork and tie a boneless Picnic Roast. We’ll then skip straight to the other end and cut and cook bone-in sirloin chops and a steamship roast from the leg. $79.