Taco lovers and Kimchi lovers unite! 6 spaces available in this super popular class next Tuesday. Register now! Link in bio #steambunlove #koreantaco #culinarystudio #downtownkitchener #handsonlearning #kitchenerclasses
ABOUT THIS CLASS
Butcher & author Jamie Waldron will guide you in breaking down an entire pig from snout to tail. In this class YOU ARE THE BUTCHER. This is your chance to become totally fluent in the language of pork.
The class is geared towards the food enthusiast as well as people looking for a basic understanding of how to break down a whole hog.
We begin the day with a run down of the proper tools needed to complete the task at hand.
Things get started by breaking down the pig into primal cuts and discuss each piece in depth.
Revisiting each primal we then break down each into more manageable cuts such as chops and roasts.
We’ll be talking lots and providing information and instructions on many things throughout the class.
Highlights; rendering lard, salting bacon/guanciale, and basic sausage ratios. Proper food handling, storage and cooking techniques will be discussed. Participants go home with about 20lbs of meat (wrapped and labeled).
The pig that we instruct on has been reared at Perth Pork Products. It’s been raised without the use of growth promoting hormones or antibiotics and been fed a natural diet, most of which has been produced on the farm.
This pork class has a limit of 8 people and each participant goes home with approximately 20 - 25lbs of pork at the end of each class.
This is a 3hr class AND each participant goes home with a substantial amount of meat wrapped and labeled for the freezer.
We begin with a chef-inspired meal at the beginning of class.