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Pig Butchery and Curing with Morgan Maki
18 Reasons
San Francisco, CA
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Pig Butchery and Curing with Morgan Maki
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



18 Reasons
593 Guerrero
San Francisco, CA 94110
United States



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


Owner: 18 Reasons
On BPT Since: Nov 20, 2008
18 Reasons

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