As we go through half of a pig(head included) you will learn how it all comes apart such as primal, sub-primal, various finish cuts, and appropriate knife skills. This will help you to be more informed for good preparation and cookery. You will sink a knife into the pig to get hands on butchering! For those of you who learn by doing, this will be a unique and informative experience! We will start by having some meaty treats followed by sausages and sauerkraut for dinner.
Items to Bring for class: Not required, but suggested.
1.Beer or wine to enjoy during class.
Date: Friday, February 23rd
Time: 6-9pm
Class Size: 10
Location: Our Shop
