Dates & Times:
January 27, 2019 - 1:00-4:00pm
Sustainable Food Center
2921 E 17th St Bldg C
Austin, TX 78722 (view map)
Sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in our Whole Hog Butchery class!
Join professional butcher and co-founder of the Central Texas Meat Collective, Julia Poplawsky, in our Teaching Kitchen and learn how to break down a whole hog, transforming it into roasts, chops, ribs, pork belly and more. Learn what to do with the trimmings, skin and bones, and pick up tips for preparing and curing meat at home.
To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants and 6 observers (see below for ticket options).
Class will cover:
You will work together with Julia to produce all the cuts. Please wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: hands-on participants will take home what they work with in class, approximately 10-15 lbs. of meat, bones, trimmings and skin.
We will not cook in this class, but charcuterie and wine will be provided.
Class participants must be 16 and older. Youth ages 12-15 may attend with purchase of an additional ticket and close parent/guardian supervision during class.
Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.
* All payments are final and non-refundable. However, we would be happy to transfer your spot in this class to someone else if you cannot attend.
Questions? Contact Sophie Fitzpatrick at firstname.lastname@example.org or 512-220-1142.