In this three and a half hour class, I will lead a group of students to break down a locally-sourced, pasture-raised pig together. Participants will gain hands-on experience in butchering, learn about the different parts and cuts of the animal and how to best cook them, and we will also cover how to utilize the whole animal and gain multiple functions out of the pig’s different parts.
March Sold Out
May 3rd Sign up here: http://www.iuhoakland.com/kitchen.html
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IN PARTNERSHIP WITH
This event is being done in cooperation with and in support of BAMCSA, the Bay Area Meat ‘CSA’ listserv that puts home cooks in direct touch with local farmers for direct bulk buying. BAMCSA, where farmers and home cooks meet.
jump at the sun,