Whole Hog Workshop Part I

The hog is one of the most utilized animals in the kitchen. From loins, chops and roasts, to bacon, ham, and sausage – the culinary world benefits greatly from the fine swine. Join the Center’s Lead Chef Instructor as you participate in a fully immersive hog fabrication experience. Learn the primal and sub-primal cuts of the hog while processing fresh cuts of meat. Learn the intricacies of curing meats as part of this 2 – installment class.  Two consecutive Sundays will be spent breaking down, fabricating, and curing your pork products. The culmination will be on the final day when a feast is created to share with all of your classmates!

1-4pm on Sunday October 4 & Sunday October 11. Participants must take both classes. By registering for Part I, you will automatically be enrolled in Part II. 

 

Sunday, October 4, 2015 - 1:00pm to 4:00pm
Instructors: 
Jeffory McLean
Location: 
Hands on kitchen
Price: 
$150.00
Class: 
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Title:
Whole Hog Workshop Part I

The hog is one of the most utilized animals in the kitchen. From loins, chops and roasts, to bacon, ham, and sausage – the culinary world benefits greatly from the fine swine. Join the Center’s Lead Chef Instructor as you participate in a fully immersive hog fabrication experience. Learn the primal and sub-primal cuts of the hog while processing fresh cuts of meat. Learn the intricacies of curing meats as part of this 2 – installment class.  Two consecutive Sundays will be spent breaking down, fabricating, and curing your pork products. The culmination will be on the final day when a feast is created to share with all of your classmates!

1-4pm on Sunday October 4 & Sunday October 11. Participants must take both classes. By registering for Part I, you will automatically be enrolled in Part II. 

 

Title:
Whole Hog Workshop Part I
has been added to your cart

Sunday, October 4, 2015 - 1:00pm to 4:00pm
Instructor: 
Location: 
Hands on kitchen
The Class has ended

No more registrations are available.

Note: Must be 18 to participate in classes unless otherwise noted. Please call 585.394.7070 with questions regarding age restrictions.