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Pig Butchery and Curing
18 Reasons
San Francisco, CA
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Pig Butchery and Curing
The pig is back! This class will cover basic pig anatomy and butchery techniques. Bi-Rite butcher and chef Morgan Maki will start with a half hog, break it down into primal cuts, and then fabricate steaks, chops, roasts, and racks. He'll also discuss how an animals anatomy and muscle usage correspond to different cooking techniques. Once we have all the cuts, Morgan will tell us what to do with them! We will focus on curing pork in preparation for smoking or hanging (think tasso, prosciutto, bacon, and country ham), and cover principles and techniques of curing and how to incorporate various flavors and spices. Bring all your burning questions about curing!

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Location

18 Reasons
593 Guerrero Street
San Francisco, CA 94110
United States


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Food

Kid Friendly: No
Dog Friendly: No
Non-Smoking: No
Wheelchair Accessible: No

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