Heard the phrase, "If you eat the bacon you gotta saw the hog"? Neither has the Jack of All Trades, but it sounds right. Toss the tofu and tell PETA to cover their eyes as the JOAT learns to butcher a pig with help from Tom Mylan, executive butcher and co-owner of the Meat Hook (100 Frost Street) in Brooklyn.

Tom trained with Josh Applestone at Fleisher’s in Kingston, N.Y. (There's also a Brooklyn outpost of the shop in Park Slope.) When he isn't working, Tom teaches classes on his craft at the Brooklyn Kitchen Labs in Williamsburg (100 Frost Street). He's written extensively about meat and sustainable practices for The Atlantic.

Click through for a step-by-step look at pig carving, as well as a video that captures the whole bloody affair.