Thu, Nov 21, 7:00pm - 8:30pm
For the lover of all things pork! In Whole Hog Butchery, Fred & Giancarlo will break down a whole hog and describe the differences in butchering techniques for fresh cuts compared to cuts and muscles commonly used in charcuterie and salumi.
Throughout the class Fred will explain the various age old techniques used in making charcuterie and preserving meats including but not limited to: salting, brining, dry-curing, fermenting and smoking. Participants will be invited to get their hands salty, helping prepare items in different cures. There will also be a thorough tasting spread to allow you to compare the various techniques explained during the class.
By the end of this class you'll be the chairman of your next Meat Board!
Please wear a sweater; classes take place in our cutting room which is usually at about 60 degrees.
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Dickson’s Farmstand is a purveyor of a unique selection of artisanal meat and meat products. Our beef, lamb, pork, goat and poultry are sourced from local farms , hand-picked because of their commitment to producing natural, humanely-raised, high-quality and distinctive meat products. At Dickson’s,...
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