From the organizers:
This course features nose-to-tail butchery, including a discussion of various ways to use different cuts. During this interactive demonstration, a whole hog is broken down to explain the various cuts of meat and the nuances of traditional American butchery. Participants will cut their own pork chop and will create a pound of their own signature bacon.
This class runs from 10 – 2 and includes a lunch of slow-roasted pork shoulder, along with sides and beverages. Due to the curing process, bacon is available two weeks later and can be picked up at the processing plant when ready, or shipped for an additional $10 fee.
Registration is limited to 12 to maximize attendee participation.
This event is not hosted by ASAN. As one of ASAN’s roles is to share information and resources across our network so as to maximize all of our impact, we routinely post events that we ourselves are not hosting. If you have questions regarding this event, please contact event organizers rather than ASAN.