WORKSHOP: Pig Butchery at the Local Larder in May

 

pkitchen foodsheds (68 of 254)
that’s some pig  – Tara Firma Farms

 

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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cutting up the pork belly
cutting up the pork belly

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pig butchery (2 of 2)
Pork chops, mmmmm

 

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.

pig butchery 2 (3 of 3)
The Pig Divide

 

INSPIRED BY

Farmstead Meatsmith has been inspirational in my understanding of community butchery.  My favorite video.

pig butchery 2 (2 of 3)
Another satisfied locavore

 

 

 

 

 

 

 

 

 

jump at the sun,

Seth Peterson

apermacuturechef.com

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One thought on “WORKSHOP: Pig Butchery at the Local Larder in May

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