Event

Pig Butchery - 2 Part Demo Class

In this 2 session course, learn how to break down a whole pig, fabricate cuts for various cooking techniques, and cure cuts for hanging or smoking. Both are demonstration format (no hands-on components).

Session 1 on January 19th: Pig Butchery
This first session will cover basic pig anatomy and butchery techniques. Morgan will start with a half hog, break it down into primal cuts, and then fabricate steaks, chops, roasts, and racks. Hell also discuss how an animals anatomy and muscle usage correspond to different cooking techniques.

Session 2 on January 26th: Curing
The second session will focus on curing pork in preparation for smoking or hanging (think tasso, prosciutto, bacon, and country ham). Morgan will cover principles and techniques of curing and how to incorporate various flavors and spices. Bring all your burning questions about curing!

This is a class with two sessions. By purchasing a ticket, you are signing up for both dates.

Tuesday, 1/19/10 7pm-9pm
Tuesday, 1/26/10 7pm-9pm

$50 for Members
$60 for General Public