Sun 4/23/17 3 – 6 pm, $105, plus $55 for the pig share
Get beyond cooking shows, cookbooks, supermarket meat, high prices, & all the jargon. 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 will buy a great pig, from a local farmer who regenerates the land with proper animal husbandry and ecological stewardship. Then, in class, 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 piggy parts 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, and recipes and techniques to put to use with your delicious bounty of a take home pig share.
Date: Sunday, April 23rd, 2017
Time: 3 – 6 pm
Cost: $105, plus $55 for the pig share
Learn the foundations to good cooking in a way that is straightforward and hands on
Learning to cook food in community, this class is a lesson, a get together, and a feast of knowledge. One that immerses us in the fundamental skills and techniques that form the foundation of good cooking, all while we butcher a local pig.