RAISE the ROOT

Cooking Collective

WHOLE HOG BUTCHERY

SUN | APRIL 23 | 2PM - 5:30PM

 

Get beyond cooking shows, cookbooks, supermarket meat, and high prices. Go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy pigs. In this workshop, we will learn and practice the art of butchery, hands on and in community. 

 

We get a quality pig, from a local farmer who regenerates the land with proper animal husbandry and ecological stewardship. Then we will break it down, step by step, as a group, before dividing it up and taking home the very freshest meat available, at prices we don't see in a supermarket.  We will discuss the different cuts and proper culinary techniques, as we go along, breaking the whole pig down into the various cuts of porcine pleasures. The class covers sourcing animals, knife safety, hands on butchery, recipes, and techniques to put to use with your delicious bounty.

 

Each student will take home roughly 10 lbs. of quality pig including chops, belly, roasts, bones, and hocks. Depending on the final weight of the pig, additional meat may be available for purchase.  Class starts at 2pm sharp. The class costs $105 plus $55 for the meat share which students get to take home.

 

INSTRUCTOR | CHEF SETH PETERSON

PRICE | $160 / PERSON

 

LOCATION

PORT KITCHENS

344 THOMAS L. BERKLEY WAY

OAKLAND CA 94612

 

344 Thomas L Berkley Way