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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.