A pig's head is a gold mine of riches, the perfect launchpad for a culinary adventure. Though it is a relatively economical cut, the head contains some of the most flavorful, unctuous meat in the entire animal. Join us as we explore the versatility of the head, and learn how to transform it into a magnificent meal.
In this class, you will hone fundamental butchery skills, while discussing recommended cooking techniques to make every part shine. We'll guide you step-by-step, as you remove the tongue (an excellent braise for tacos), seam the jowl (which can be cured as guanciale), and remove the ears (a lovely addition to terrines). You'll see how a whole head can make for a show-stopping centerpiece, and why this cut has played a pivotal role in cuisines around the world, from sisig to posole.
Great pork doesn’t come easy, and we’ll also talk about the mission of Fleishers, and how to source pork sustainably in today's food system. You'll get to know our partner JD Farms, which provides our heritage breed, non-GMO, pasture-raised pork.
Best of all, you'll take home your handiwork, so that you can continue cooking and applying your new knowledge!
This is a hands-on workshop with a heavy butchery component, suitable for students who have intermediate culinary skills. You'll have the opportunity to take home pork to cook on your own.
Please see available dates/locations in the drop-down menu below. All attendees will receive an email one week prior to class with additional information.
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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 you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to firstname.lastname@example.org.
"The class was wonderful - Jason is an extremely engaging and supportive teacher!"