THE LOCAL BUTCHER SHOP butchers will talk, demonstrate and teach the
versatility of a pig leg. This CLASS WILL FOCUS ON THE MANY DIFFERENT
BUTCHERING TECHNIQUES THAT CAN BE USED ON A PIG LEG; boning out a leg,
cutting the muscles along the seams, tying roasts, slicing the pork
for scallopini or steaks, and how to use the trim to make sausage.
Each student will get hands on experience and share the bounty of a
pig leg with one other student—2 students per leg; approximately
12-13 lbs. of pork to take home per student. Inform The Local Butcher
Shop of all food allegies two week prior to class.
Cancellation/Refund Policy: If a cancellation notice is received at
least two weeks before the ticketed class, we will offer a refund.
Cancellations with less than two weeks notice will not be credited.
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20/07/2020 Last update