Class 1 – Pork Butchery & Charcuterie – 2 Seats Available!
This comprehensive 2-day class starts by butchering a side of pork into primary cuts. Each primary cut will be further processed as follows:
Loin:
- Bone in Frenched Pork Chops
- Boneless pork loin with apple and prune stuffing (lunch on Saturday)
- Pork Tenderloin
Blade:
- South Western styled pulled pork
Shoulder:
- Sausages and Terrine
Belly:
- Bacon, Rilletes & Ribs
Leg:
- Wiener Schitzel (dinner Friday)
- Tourtiere
- Ham Roast
Skills and techniques you will learn include:
| - Butchering | - Rub | -Artisanal Sausage making |
| - Seaming | - Salaison (dry cure) | - Assembling a Terrine |
| - Frenching Chops | - Tying a Roast | - Meat Pie |
| - Stuffing a Roast | - Pork Seasoning (4 spice) |
You will take home (bring containers):
| - Pork Chops | - Terrine |
| - Pulled Pork Shoulder | - Rillettes |
| - Double Smoked Bacon (1 week later) | - Ribs or Pork Tenderloin or Pork Roast |
| - Sausages |
| Dates: Friday May 14 & 15 |
Cost: $ 360 + gst Includes lunch, dinner, wine & the above meat products to take home |
| Times: Friday 6pm to 9-10pm Saturday 9am to 3:30-5pm |
Bring: Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers |
This class will only be taught once per year and take a maximum of 18 students
To Register Please call 604.876.7653
