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The Naval Supply Systems Command Fleet Logistics Center Puget Sound conducted a one-day hog processing course for Culinary Specialists from the USS Nevada on December 17 at Naval Base Kitsap-Bangor. The training focused on knife handling, sanitation, and meat fabrication techniques, equipping participants with skills to hand process hogs into pork cuts, which are not commonly used in their regular duties. This course is part of a broader initiative introduced in 2023 to enhance culinary education and improve food quality and morale among Navy personnel.