2 Day Basic Pig Butchery & Cookery

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2 Day Basic Pig Butchery & Cookery
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Portland Meat Collective says
Join Seattle Meat Collective Founder and Seattle Culinary Institute chef Instructor Sarah Wong for a two-day, hands-on butchery, charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local pasture-raised hogs into primal and subprimal cuts. On the second day, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, porchetta and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.
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By: Portland Meat Collective

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