Camas Davis

Thanks to Cindy Roesel and Penguin for this book.

Everything you've always wanted to know about pigs and butchering of them and other meats and were afraid to ask. If you don't eat bacon, pork, or other products of the pig or any other meat, or you are squeamish, this book might not be for you. It was a learning experience to say the least about this.

I wasn't sure how I would like reading about slaughtering pigs and meats but I ended up really liking it. I thought the first 150 pages were a little slow for me since she was in France learning and I got a little bored with all the details, etc. She came back to the U.S. finally and ended up doing a lot of free lance reporting, writing when she decides to do classes in how to butcher meat, pigs, etc. She ends up working in a meat market where she learns all kinds of things until she goes independent and teaches and becomes successful.… (meer)