Whole Hog Butchery
Larissa Popa aka The Meatstress and Motor City Meat Collective
Ever wanted to learn how to break down a whole hog? Good. We’ve got your interests at hand.
In this 3 to 4 hour up-close and personal workshop with Larissa Popa, AKA The Meatstress. We have the opportunity to see how a fresh farm raised hog is broken down using the seam butchery technique. This old world butchery method shows how an animal can be butchered by only using basic kitchen tools like knives, a handsaw and gravity. You will learn about USDA, French, and Italian primal and sub-primal cuts as well as the differences between pasture raised animals and factory farm animals.
During the demonstration Larissa will also discuss how the whole animal is utilized for cooking and charcuterie/salumi. Here, you will see how nothing goes to waste.
Larissa will demonstrate how to efficiently butcher the half hog, then guide students ( those A + types who volunteer! ) through a hands on experience. Sample various cuts off the cooked pig with a glass of wine and experience the difference of factory farmed meat versus pastured good pig. Come ready to ask questions, take notes, photos and bring a bag (or cooler) as you’ll leave armed with up to 5 pounds of meaty goodies including meat, skin and bones.
$100 per person + tax and service fee
This workshop is limited to 30 guests
A 3 to 4 hour hands-on whole hog butchery workshop, a tasting of different cuts off the cooked pig and up to 5 pounds of meat, skin and bones to take home.
Wine, Beer, and frame cocktails
Tickets on sale now.
(and can be given as a gift!) – Just let us know!
What is Frame?
Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”