Evento

Whole Beast - Nose to Tail: Butchering, Charcuterie & Sausage

Enjoy a full day at Local Pig and learn how to process an entire pig.

We'll start with butchering to learn the cuts, then we'll move on to basic charcuterie. In this section we will cure belly for bacon, brine fresh leg for ham, emulsify fat and liver for pate and create a fermented sausage for smoking.

Finally, we'll take the trims of the pig and make 3 kinds of fresh sausage.

Each participant will go home with fresh pork cuts, fresh sausage and finished charcuterie.

We'll provide lunch, soft drinks and beer. Participants only need to bring themselves and a great attitude!

Ubicación

The Local Pig - East Bottoms (Ver)
2618 Guinotte Ave
Kansas City, MO 64120
United States

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Apropiado para niños: No

Se aceptan perros: No

Contacto

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support@brownpapertickets.com