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:
- fresh sausage, and
- pork rinds.
All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!
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