Whole Hog Workshop Part II

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. To register, please sign up by clicking here. By registering for Part I, you will automatically be enrolled in Part II. 

Sunday, October 11, 2015 - 1:00pm to 4:00pm
Instructors: 
Jeffory McLean
Location: 
Hands on kitchen
Price: 
$0.00
Class: 
Title:
Whole Hog Workshop Part II

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. To register, please sign up by clicking here. By registering for Part I, you will automatically be enrolled in Part II. 

Title:
Whole Hog Workshop Part II
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Sunday, October 11, 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.