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Whole Hog Butchery Class

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We invite you to our kitchen for a curated series of cooking classes and demos. Classes are lead by distinguished guests from the culinary and wine world. Our seasonally inspired classes will span an array of subjects.  On June 21, please join us for a class on Whole Hog Butchery. Chef and Butcher, Julia Poplawsky, will instruct the class on breaking down a whole hog, from snout to tail, and transforming it into chops, ribs, roasts, pork belly and more. Julia will also show the class ideas for using the normally discarded parts such as the trimmings, bones and skin, while also giving tips for curing meat at home. Each person will take home roughly 10 pounds of meat. The class will be followed by a complementary wine pairing provided by La Bergerie. 

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