The other night Chefs Collaborative hosted a pig fabrication breakdown at the Cambridge School of Culinary Arts. Chef Jamie Bissonette of KO Prime demonstrated deep porcine affection and understanding. If he hadn’t been talking the standing-room-only group through the process of breaking down a 140-pound pig, he probably could have butchered the thing in under thirty minutes. Pretty impressive. We tasted samples of his charcuterie, watched and asked questions while he talked us through the various parts and uses for every part, literally, from tail to stomach lining to feet to, yes, ears. A pig-ear terrine was pretty to look at with the taste and texture of something vaguely mushroom-y. It was a great gathering and, we hope, educational and informative for our members and guests.