As we go through the first half of the pig 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. Getting into the second half, you will sink a knife into the pig to get some 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 for dinner.
Items to Bring for class: Not required, but suggested.