BUTCHERY CLASS: PIG
The class will break down a whole hog under chef Grant's supervision. Students will begin by breaking down the pig into primals and then into smaller cuts. Chef Grant will show you how to utilize the entire pig and what to do with the trims and fat: think sausages!
Date: Tuesday, 12.04
Start Time: 6.30pm
Duration: 3 hours
Instructor: Chef Grant Cotner
Food: Meats & cheeses by salumeria.
Beverage: Prosecco, white, red.
Notes: Students will take home roughly 10 pounds of meat ready to be cooked. Butchery techniques, temperatures, breakdown of cuts and adapted recipes.
3000 20th St
San Francisco, CA 94110