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Butchery Class
November 12, 2016 @ 3:00 pm - 5:00 pm
$45Learn the Snout to Tail Way of Artisan Butchery.
It used to be a dying art, but nose-to-tail butchery is making a revival. Butchery in the hands of old-school butchers ensures that every part of the animal is utilised and nothing is wasted. You’ll discover dishes that would once have been considered the off-cuts of the animal are now appearing on menus and enjoyed by food lovers everywhere.
Our butchery class is led by our talented butcher and our chef who team up for this informative class and demonstration. This is an instructional class, not hands-on, but up close and personal, that will show budding chefs how to butcher their own meat at home without leaving any waste.
During the class, attendees will get the chance to watch the chef butcher a whole pig. One of the most wonderful aspects of nose-to-tail butchery is the minimal waste it produces: it is absolutely the most environmentally-friendly way to approach working with meat. Through whole-animal butchery, we’re able to make our own bone broths, a variety of delicious fresh sausages, pâté, and other charcuterie because we follow a no-waste model. In doing so, we’re doing our best to respect the animals, our farmers, our community, and our environment.
Date of the class is Saturday November 12th at 3PM till about 5PM. Price is $45 and includes a glass of wine or craft beer. Charcuterie, pâtés, snacks, and house-made breads will be available for purchase during the class.
You are also welcome to enjoy a 10% discount on any other farm products you’d like to take home with you, including a brand new boning knife to try your hand at nose-to-tail butchery at home!
Buy a butchery class ticket