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You are here: Home / Classes / Nose-to-Tail 2 Day Butchering Class | Friday February 3 – Saturday February 4, 2023
Nose-to-Tale Cover

Nose-to-Tail 2 Day Butchering Class | Friday February 3 – Saturday February 4, 2023

$200

Out of stock

SKU: N2T23242023 Category: Classes Tag: butchering
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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!

Bacon class with full pig

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