Description

Two days of animal heaven!

We start the class Friday night (5:00PM) in the Eastern Shore Food Lab Teaching Kitchen discussing the importance of:

• home butchering,
• sourcing high quality animals,
• how to talk to your butcher,
• and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven!  After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..

Saturday begins with coffee, breakfast sandwiches at 9:00AM, and a discussion about the various directions the primal can be taken.  Together, we will then turn the previous night’s primals into:

• ham,
• bacon,
• fresh sausage, and
• pork rinds.

All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!