SLOW FOOD NOSE TO TAIL EATING: PIG BUTCHERING DEMONSTRATION AND TASTING
Witness Master Butcher Rudi Weid break down half a carcass of a sustainably raised, heirloom pig (raised on Tamarack Farm in Vermont)into primals, sub-primals, and , ultimately, roasts, portions, and by-products. This special demonstration and tasting will benefit Slow Food Harvest Time programs in schools in East Harlem and Williamsburg, Brooklyn. In this world of "boxed" meat, this is a truly unique demonstration. As Master Butcher Rudi unsheathes his knives and works from head to hind-quarter, he will describe each section, cut, and muscle in this real time Pork Chart illustration. And, while Rudi works on his half of the pig, you will savor roast, seared, and grilled tastes from our half accompanied by local brews.
Institute of Culinary Education
50 West 23rd St.
NY, NY 10010
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|