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Pig Butchery and Curing with Morgan Maki

18 Reasons
San Francisco, CA

The first session on 7/7 will cover basic pig anatomy and butchery techniques. Morgan will start with a half hog, break it down into primal cuts, and then fabricate steaks, chops, roasts, and racks. Hell also discuss how an animals anatomy and muscle usage correspond to different cooking techniques.

The second session on 7/21 will focus on curing pork in preparation for smoking or hanging (think tasso, prosciutto, bacon, and country ham). Morgan will cover principles and techniques of curing and how to incorporate various flavors and spices. Bring all your burning questions about curing!

This is a class with two sessions. By purchasing a ticket, you are signing up for both dates:

Tuesday, 7/7/09 7pm-9pm
Tuesday, 7/21/09 7pm-9pm

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

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