Do you like to handle meat? Yes, that was intended to be a bad joke.
My school is offering some foodie classes to the public for butchery and charcuterie! A few weeks ago they sent out an e-mail, the class filled up (they tend to do that very quickly!), and now they have opened up a second session for more people who are eager to play with knives.
If you’ve always wanted to learn about different cuts of meat, preserving, sausage-making, curing and a whole lot more, definitely have a look below. Unfortunately, I won’t be there to coach students as I’ll have moved away already, but this is a load of fun!
At least I’m in the photo next to the pig. Hee!
BUTCHERY & CHARCUTERIE CLASSES TAUGHT BY
CLASS 1 – PORK BUTCHERY & CHARCUTERIE
This series filled up so quickly we are now offering a second series to be held May 14 & 15.
This comprehensive 2-day class starts by butchering a side of pork into primary cuts. Each primary cut will be further processed as follows:
Bone in Frenched Pork Chops
Boneless pork loin with apple and prune stuffing (lunch on Saturday)
South Western styled pulled pork
Sausages and Terrine
Bacon, Rilletes & Ribs
Wiener Schitzel (dinner Friday)
Skills and techniques you will learn include:
You will take home (bring containers):
This class will only be taught once per year and take a maximum of 18 students
To Register Please call 604.876.7653