Learn how to buy a great pig direct from a farmer, break it down and butcher, step by step and hands on with a professional chef. Take home 10 pounds of excellent swine, as well as a bunch of recipes & a new understanding of how to cook, and do so in community.
Date: Saturday, March 4, 2017
Time: 10:00 am – 2:00 pm
Cost: $40 – 80 sliding scale, plus $55 for 10 lbs. of exceptional pork
Location: Near Ashby BART in Berkeley, address given upon registration
I call it The Pig Divide. Basically, we all get together as a group and buy a pig, a wholesome locally sourced pig that is better quality, better flavor and better treated than anything we could buy at the grocery store, and at a better price. Then, we divide it up into 10 and 15 lb shares.
This time around we are getting our swine from Devils Gulch & DG Langley, run by Mark Pasternak, one of our local hero farmers who is a leader in providing great rabbits and hogs to Better Bay Area Restaurants.
In this three and a half hour class, I lead a group of students to butcher a whole locally-sourced, pasture-raised pig together in community. Participants will gain hands-on experience in butchering, learn about the different parts and cuts of the animal and how to best cook them. We will discuss how to utilize the whole animal and gain multiple functions out of the pig’s different parts. And, when we are done, we will divide it up into shares to take home.
You will learn to butcher a whole pig with local chef Seth Peterson, and take home delicious, pasture-raised pork. The workshop will cover everything from how to source your own sustainably-raised animal, to knife skills and appropriate cooking techniques, and of course, how to butcher a whole hog and stock your fridge with a meat share of assorted cuts, from chops to pork belly and roasts.
Join us, as once again, the Institute of Urban Homesteading’s collective-meat-buying “meatshare” party! Have you ever thought about going in on a sustainably raised, local pig with friends but didn’t know where to start? This class offers the opportunity share in the bounty of locally-sourced, pasture-raised pig from a small ranch with other students. We’ll buy a whole pig together and break it down, hands on, step by step, and then divide it up for
you to take home! You’ll get a handle on the whole process start to finish. We’ll introduce you to a few local ranches that sell whole animals and teach you about hanging weight, pricing, interfacing with the butcher, different cuts and how to break down the pig yourself if you desire. Along the way, we will talk about different pork farming methods and brainstorm different projects you can do with pork cuts. The icing on the cake? You’ll go home with ten pounds of assorted cuts ranging from premium, such as pork roasts, pork belly, and pork chops, to equally delicious, affordable cuts such as ribs, shoulder, butt and pork fat.