Whole Hog Butchery with Larissa Popa aka The Meatstress
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.
February 17th 1:00pm $100 per person + tax and service fee This workshop is limited to 30 guests Included: 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. Additional: Wine, Beer, and frame cocktails ________________________________________________________________ Tickets on sale now. (and can be given as a gift!) – Just let us know! Be Ready!