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Breaking Down the Hog: The Odds and Ends

Mon, May 21, 2018 6:00 P.M.
Culinary Literacy Center at Parkway Central Library

Join owner and head butcher of La Divisa Meats, Nick Macri, as we break down a hog by primal cuts. Each class will focus on a different cuts, giving a better understanding of each area, including how best to prepare and cook it.

We are getting creative with this class, exploring ways to be thrifty, using the odds and ends. We'll be rendering lard for baking and other treats, making liver mousse, pork stock, and a proper Sunday Gravy. The hogs we use are heritage breed and are sustainably raised at Wyebrook Farm in Chester County, PA.

This is a five part series, held on Monday evenings in January through May. Pre-registration is required; tickets are $20 per person and available via Eventbrite.

Culinary Literacy Center

Parkway Central Library
1901 Vine Street (between 19th and 20th Streets on the Parkway)
Philadelphia, PA 19103
215-686-5322

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