Whole Animal Butchery: Skills for the Home Kitchen

We start the class Saturday morning (9:00AM) in the Eastern Shore Food Lab Teaching Kitchen with coffee, a Modern Stone Age breakfast and a discussion about:

• home butchering,

• sourcing high quality animals,

• how to talk to your butcher,

• and the tools, equipment, safety, and practicality of home butchering

After breakfast we begin the process of breaking down half of a pig together into its primal cuts. Then we break for a Modern Stone Age Kitchen lunch.

After lunch we will work together to turn the morning’s primals into:ham,

• bacon,

• fresh sausage, and

• pork rinds.

All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!