Porky Butchery & Pig Tour

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Porky Butchery & Pig Tour
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The Side Yard Farm says
The Side Yard Farm welcomes Butcher Sarah Schneider of Oregonian's 2015 restaurant of the year, Renata. This class will demonstrate how to butcher and breakdown a half of an Oregon, farm raised pig as Sarah discusses the different cuts as well as a variety of different preparations. Participants will learn the basics of primal and subprimal cuts, sausage making, smoking and grinding meats with the aspect of total animal utilization using locally sourced animals. Participants will also have the opportunity to take home an assortment of pork cuts. All skill levels are welcome to join. We will also be taking a short field trip over to our neighbors house, Farmer Ted. He is raising pigs for meat and will discuss with us his process. The class will end with happy hour out on the farm where Chef Stacey Givens of The Side Yard will be cooking up smokey meaty snacks and brews by Commons Brewery.

About The Butcher...
Bay Area raised, Sarah is currently the Butcher at Renata in Southeast Portland. At 16, Sarah was working at an Italian deli, slicing charcuterie, making sandwiches and sautéing spinach with pine nuts. After working for a catering company ran by the chefs of Oliveto in Oakland, Sarah decided to move to Portland to attend Culinary school. After many years and different culinary outlets later, Sarah decided she wanted to focus on whole animal butchery. In 2011 she began began butchering pigs, doing simple charcuterie production and small animal butcher. She moved to Brooklyn, New York in 2012 to work at Marlow and Daughters, as a butcher, where she processed whole steer, pigs, lamb, goat, and a number of different types of poultry and wild game. She helped develop and update the charcuterie and dry cure program. She returned to Portland in 2015 to be closer to family.

**There is one work trade ticket available for this workshop. Please contact thesideyardpdx@gmail.com
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By: The Side Yard Farm

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