In this hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and hone your knife skills! By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloin, ham roasts, chops, and coppa. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.
This class will take place at the Hatchery. We will end the class with a lunch prepared by Chef Cecil Rodriguez (FatCap Supper Club), along with wine, beer, and N/A options. Class will run approximately from 10 am to 2:00 pm.
This class is limited to 12 attendees.