Back by popular demand, The Art of Butchery, promises to leave you with a ton of knowledge on butchering an animal. Have you ever wanted to learn the skills of butchery? Join us in this hands-on workshop on the art of butchery. Your guide is Jamie Waldron and he has dedicated 15 years of his life to mastering the art & skills of a butcher; working, learning, researching and teaching an age old craft that has fallen out of step in current methods of purchasing and preparing food.
You want to class this class because:
Jamie will be teaching us how to break the hog into ‘primals’, which are the first cuts that represent the largest portions of the animal. This is followed by the ‘retail cuts’ which, for instance, are the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the head (headcheese, guanciale). As always, this class is hands-on.
You’ll be taking home with you 15-20 lbs of fresh pork meat home with you, wrapped for storage. The hog comes from Keystone Farm, a local and sustainable farm.
When: Sunday, September 22nd, 10am-1pm
Where: Artisanale French Country Cooking- 214 Woolwich Street, Guelph
Cost: $100 including all materials, 15-20 lbs of local and sustainable meat from Keystone Farm, lunch catered by Lemon and Citron Catering
To Bring: A sharp boning knife and your favorite apron. You will have the option of purchasing a 6″ boning knife for $20.
Check out the listing here to sign up.
