So, you've already tried your hand at making sausage, and want to continue honing your butchery skills? Join us for a next-level workshop, where you'll butcher the section of the pork shoulder primal known as the Boston Butt! This versatile cut can be cooked low and slow for roasts, braises and stews, but also contains a variety of fast-cooking steaks and chops, along with great meat for sausage-making.
In this class, you'll start with a large piece of meat, and learn how to transform it into table-ready cuts. You'll learn to clean and skin the Boston Butt, then move on to debone the vertebrae and scapula. Next, you'll seam out the Denver and Coppa cuts, and finally, you'll learn how to tie your own Coppa roast. This is real hands-on butchery, and you'll walk away with new skills and a familiarity with practical butchering techniques.
We'll also discuss the complexities of sourcing well-raised meat in today's food system. You'll get to know our farm partner, JD Farms in Eaton, NY, where our pigs have year-round access to pasture, are antibiotic free, and are raised on non-GMO feed. You can see the difference in our pork, which is distinguished by bright red, well-marbled meat, and a generous, creamy fat cover. Best of all, you'll take home some of your work, so you can continue practicing your skills!
This is a hands-on workshop with a heavy butchery component, suitable for students who have have intermediate culinary skills. You'll 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 email@example.com.