Retail vs Processor. Mass. vs. N.H., Age vs. Beauty…….
Two of New England’s Finest Butchers square off at Boston Cochon 555
Boston’s Pig Cutting Competition will feature Rick Lemay of Lemay & Sons Beef vs. Tom Daly of Savenor’s Boston. They will be cutting a Hampshire Pig sourced from Adams Farm, in Athol, Mass.
Contestants will be given a half pig and a cut sheet and are judged on time, creativity & skill. After the cut sheet is filled, each butcher will get a whole pig’s head to be as creative with as they want.
Richard Lemay is owner/operator of Lemay & Sons Beef with his wife Yvonne. Their family owned and operated slaughterhouse is in Goffstown, NH was opened in 1963. They do both custom and commercial slaughtering, processing and smoking, and service much of the New England area. They specialize in pig roast, steamship roast, sausages, and are suppliers of local Beef, lamb, and poultry. Richard, the youngest of 6, has been cutting meat for over 20 years. Lemay & Sons Beef, 603.622.0022
Tom Daly is the head butcher of Boston’s well know Savenor’s Market on Beacon Hill. The Boston store was established in 1993, Tom has been cutting meat for several years, and regularly leads classes on butchering.
The cutting begins on Sunday, January 30th at Boston’s Cochon555 at 5.30 sharp! We will raffle off the cuts of pork to benefit Boston’s FOODPROJECT. www.thefoodproject.org