- February 2, 2024
5:30 pm - 8:30 pm
Pork is so versatile and flavorful. There is such a variety of lean and fatty, tough and supple. We begin the class by understanding where the traditional pieces of pork that we find in the grocery store belong on the anatomy of the pig. Then, I will demonstrate classic butchery techniques such as butterflying the loin and flawlessly tying a roast.