WiLD Workshop
LGF's Foundation Class | Butchery 101 : Whole Hog Butchery
Saturday, March 22nd
11am-1pm
Banbury Building 2, Suite 210 Skyway
(800 Wisconsin Street Eau Claire WI 54703)
$50 lunch included so come hungry and ready to learn!
This is a class that will focus on the anatomy & breakdown of a whole hog and the benefits (health, financial & sustainability, just to name a couple) of utilizing the whole animal from head to tail. We will discuss the modern-day perception of this Old World practice and the importance of keeping its legacy alive. We are aiming to close the gap between the farmer and the dinner table. In knowing your Farmer, your Butcher & your animal; there inevitably comes a profound respect and appreciation for the craft of Butchery and ultimately, your food. Whether you're looking to learn how to fill your freezer or get a handle on your food costs, this class will start you off on the right track.
Objectives:
We will identify the USDA Standard Primal cuts that you might be familiar with, as well as identify where on the animal your favorite Steaks & Roasts come from. Throughout the process we'll hopefully introduce you to some little known Butcher's Cuts that you've never even heard of. Through this class you will gain an understanding of the anatomy, primal cuts and an extensive breakdown of the pork carcass.
We will cover cuts including (but not limited to) :
Head
Shoulder : Roasts & Steaks
Loin : Pork Chops (Boneless Or Bone In)
Ribs : Baby Back Ribs, Spare Ribs & Country Style Ribs
Pork Belly : Bacon & Pancetta & Porchetta
Hocks & Shanks
Ham : Steaks, Roasts & the ever succulent - Cured Ham
Tidbits: Trim, Bones, Offal & so much more
In addition to breaking down the animal we will have available some simple recipes for Broths, Brines, Cures, Spices and Cooking Techniques that will contribute to maximizing our final yield from this traditional craft. We'll Make Pork Carnitas Tacos for lunch to wrap up the Class!
Feel free to bring your questions!
Space is limited so snag your spot now!
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