18 Reasons: Pork Butchery and Charcuterie – Two Day Workshop

Price:
$500.00
Member Price:
$480.00

A two day, hands-on in-person butchering and cooking class culminating in a lunch served with wine and beer each day. This class is limited to 12 students. Review our registration and cancellation policies here.

Are you a lover of swine? Do you want to meet your meat? This two day series is a deep dive into all things pork.

Chef Gracie became a butcher after spending ten years as a vegetarian. She decided that if she was going to eat meat, she wanted to know as much about it as possible and learn to utilize the entire animal. She moved to Italy to farm pigs, worked at the Fatted Calf in Hayes Valley, managed Avedano’s Butcher Shop in Bernal Heights and went on to raise, slaughter and prepare her own pigs in Nevada City. After leaving this course, students will have a better appreciation for the whole animal, and a deeper understanding of where their meat comes from and how to honor the animal by utilizing every single part.

Day one will be spent butchering a whole hog, prepping, brining and seasoning meat to be preserved and smoked on day two, and cooking a simple, delicious lunch of pork chops and baby back ribs. Day two will be focused entirely on charcuterie. Students will learn to smoke, confit, steam and more! Students will go home with leftover meat to enjoy!

MENUS

Day One, Saturday, June 15, 10 am-2 pm:

Cast Iron Seared Pork Chops with Nectarines and Fennel

Dry Rubbed Baby Back Ribs with Honey Mustard Barbeque Sauce

Coleslaw – Pickled Mustard Seeds, Shallots, Carrots and Cabbage

Potato Salad – Pickles, Dill, Garlic Aioli

Day Two, Sunday, June 16, 10 am-2 pm:

Charcuterie board of your dreams!

White Wine Steamed French Picnic Ham with Herb Rub

Ciccioli – Spicy Italian Pork Rillette

Bacon

Fennel Sausage Crepinettes

Tonno di Maiale – Tuscan Jarred Pork with Olive Oil

Fresh Bread and Seasonal Salad

This menu contains the following common allergens: Wheat, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!