In our most popular class to date participants learn hands-on knife skills and butchery techniques from our Director of Butchery Education, Bryan Mayer. Throughout a nose-to-tail butchery demo we'll review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pasture-raised pork sustainably in today's food system. Learn where your favorite cuts sit on the animal, and discover pieces you never knew existed. Once we've broken down the pork, we'll grind up the trim and fire up the stuffer, linking our own sausages by hand. We'll equip you with important ratios, techniques and recipes to so you can make some at home one day. Nothing connects you closer to your food quite like this experience.
This is a hands-on workshop. Ample food and beverage will be served after class. Not only do all participants take home sausages they made, but will leave with meat to cook for their friends and family.
This class takes place at Fleishers Red Hook 175 Van Dyke Street Brooklyn, NY 11231. All attendees will receive an email one week prior to class with additional information.
Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule.
Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.
Refund Policy: Class registrations are non-refundable, but are transferable to a different date or attendee. Any changes must take place at least 7 days before the scheduled event date via email. Thereafter, Fleishers will issue store credit in the amount of 50% the registration fee.