Événement

Butchery 103 - Pork Quarters and Lunch

Butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, formerly of ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised carcass. Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.

Take home a few pounds of delicious, well-raised meat, and a recipe booklet so you know exactly how to cook all of it!

Three classes will be offered this winter. Take one, two or all three - each will showcase different skill sets.

This is an advanced butchery class wherein we'll start with primal cuts, and you'll see how to use European seam-style butchery to get the most out of every cut. Just a few of skills we'll cover:
seam butchery of an individual quarter of meat
trussing (butcher's knot and continuous knot, and when to use them)
sanitation and storage

Snacks and coffee will be provided, as well as a belly-warming lunch made from the animal we're butchering in the class.

Animal: pig