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2-Day Basic Pig Butchery, “Kichen Charcuterie,” and Cookery
March 19, 2016 @ 9:00 am - March 20, 2016 @ 1:30 pm
Join Seattle Meat Collective Founder and Seattle Culinary Institute Chef Instructor Sarah Wong for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down three sides of local, pasture-raised hogs into primal and subprimal cuts.
On the second day, Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery.