https://buckleyculinary.simplybook.me/v2/#book/category/8/count/10/
Learn Traditional Butchery Skills — only you get to watch how the butcher cuts for the farm share customer/participants.
Overview
Join us for a meat cutting workshop where you'll learn the art and craft of butchering a hog from nose to tail. Led by a professional butcher, this immersive experience will teach you how to break down a whole hog into primal and retail cuts using traditional techniques.
Each participant can see how the butcher explains the different parts of hog . Learn the tips and tricks and learn to DIY at your own farm.
Class Details
Duration: (3– 4 hours)
Location: Buckley Culinary Center, 28120 SR 410 E, Suite A7, Buckley WA 98321
Group Size: Limited to 20 watch only participant.
Experience Level: No prior experience necessary
Eligibility : Minimum 16 years Plus
What You’ll Learn
Hog anatomy and knife safety
Breaking down a hog into primal cuts
Further processing into retail cuts: chops, roasts, ribs, etc.
Sausage basics: grinding, seasoning, and casing
Tips for wrapping, freezing, and storing meat at home
Nose-to-tail philosophy: using off-cuts, bones, and fat
Included in the Class
Expert instruction by a master butcher Rocky
Printed meat cut charts & guidebook to take home
If time permits, Rocky can do Ground sausage based on time and best seasoning mixes and how to prepare best of the best sausage recipe.
Note : Aprons are not provided, we encourage participants to bring their own apron or Purchase one from our Facility.
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