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| Pig Butchery and Curing with Morgan Maki |
| Date |
From July 07, 2009 7:00 PM
Until July 07, 2009 9:00 PM |
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| Location |
18 Reasons
593 Guerrero
San Francisco, CA 94110 |
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[map it!] |
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| Contact |
18 Reasons
info@18Reasons.org
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| Sales have ended for this event. Tickets may still be available at the door. |
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| Description |
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 |
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| Have a question about this event? |
| Please submit your question below and our staff will attempt to answer it as soon as possible. |
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| Frequently Asked Questions for this Event |
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