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.
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.
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.