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A 2-hour class on February 3rd from 6p-8p, where we will explore how to break down a pig, from snout to tail, using a beautiful half of a hog from our friends at Climbing Tree Farm. Some of what we will discuss and show:
Background on whole-animal butchery and small agriculture in our region
Overview of knives and other essential butchery tools
Detailed overview of the whole animal, including where primals are split, how certain cuts are used in the kitchen, and technique to employ while butchering whole animals
Open Q&A session
Our friends at There There will be hosting us in their space, providing food and drinks. They will be teaming up with the crew at Pickerel on February 9th for a whole-hog dinner as well! The second part of our joint “Three Little Pigs” programming, where we celebrate and give thanks for the all-important hog.
All attendees will receive a complementary package of artisan sausage at the end of the class as well.
Limited seats available, THIS WILL SELL OUT! Buy your ticket today.
A 2-hour class on February 3rd from 6p-8p, where we will explore how to break down a pig, from snout to tail, using a beautiful half of a hog from our friends at Climbing Tree Farm. Some of what we will discuss and show:
Background on whole-animal butchery and small agriculture in our region
Overview of knives and other essential butchery tools
Detailed overview of the whole animal, including where primals are split, how certain cuts are used in the kitchen, and technique to employ while butchering whole animals
Open Q&A session
Our friends at There There will be hosting us in their space, providing food and drinks. They will be teaming up with the crew at Pickerel on February 9th for a whole-hog dinner as well! The second part of our joint “Three Little Pigs” programming, where we celebrate and give thanks for the all-important hog.
All attendees will receive a complementary package of artisan sausage at the end of the class as well.
Limited seats available, THIS WILL SELL OUT! Buy your ticket today.