Adam Danforth, a James Beard and IACP award-winning author and butcher, will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, and retail cuts using American styles of butchery. Students will then divide into two groups and do the same on another side of pork, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and shoulders.
Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.
Experience required: None.
Date: May 1, 2016 10:00am - 2:00pm
Location: Sprout Kitchen
Class Size: 12