Basic Pig Butchery

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Basic Pig Butchery
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Basic Pig Butchery says
Seattle Meat Collective co-founder and Seattle Culinary Academy chef instructor Sarah Wong will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes. Sign up here: http://www.pdxmeat.com/2015/07/06/basic-pig-butchery-10-25-15/.
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By: Portland Meat Collective

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