This advanced program is designed for culinary professionals, agriculturalists, aspiring butchers, and individuals interested in the serious study of the art of craft butchery and carcass utilization.
During this class, we will work our way through the entire side of pork, and cover the basic and advanced techniques required to butcher it. We will first break down the carcass into primals and subprimals, then clean and portion the parts. We will also cover sausage making. You'll see how the muscles fit together, and the different choices that must be made when we butcher a large animal into manageable cuts. We will also discuss cooking methods and preparations for each cut, and do some cooking and tasting of our own.
- Two to three students per class
- Attendees butcher their own side of pork in every single class because we believe repetition is essential to success in such a short period of time.
- Students must be over 18 years of age, able to lift over 50 pounds with ease, and have a core competency of basic knife skills in order to participate.
- Includes a set of two knives, a scabbard, and a Fleishers hat to take home.
- Takes place over 2 consecutive days
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.
Join us to take your butchery skills to the next level. At the end of the class, you will have a deep understanding of exactly where retail cuts are located, and also see lesser-known cuts and how they can be utilized.
This class takes place in Brooklyn at Fleishers Silo. Pork 301 classes are also available in Greenwich and Westport (CT) upon request; please contact email@example.com. Attendees will receive an email one week prior to class with additional information.
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.