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James Freeze, butcher at The Meat House in Cary, demonstrates how to butcher a whole hog during the Beer and Bacon Fest, which was held at Koka Booth Amphitheater on March 29. Freeze showed attendees of the festival where to find and identify choice cuts of pork to make different types of bacon, including American-style streaky bacon, Irish-style back bacon, Canadian bacon and jowl bacon. Freeze also went on to demonstrate where to find and butcher St. Louis style and baby back ribs, Boston butt, pork chops and other delectable cuts of pork.

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James Freeze, butcher at The Meat House in Cary, demonstrates how to butcher a whole hog during the Beer and Bacon Fest, which was held at Koka Booth Amphitheater on March 29. Freeze showed attendees of the festival where to find and identify choice cuts of pork to make different types of bacon, including American-style streaky bacon, Irish-style back bacon, Canadian bacon and jowl bacon. Freeze also went on to demonstrate where to find and butcher St. Louis style and baby back ribs, Boston butt, pork chops and other delectable cuts of pork.