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Minga Workshop: The Art of Butchery
October 23, 2016 @ 10:00 am - 2:00 pm$215
The Art of Butchery will leave you with a ton of knowledge on butchering an animal. Through working, learning, researching and teaching, your guide seeks to revive an age-old craft that has fallen out of step in current methods of purchasing and preparing food.
This workshop was featured on CBC’s The Sunday Edition with Michael Enright.
This class will be hands-on and you’ll be taking home 20 lbs of fresh pork meat, wrapped for storage.
Wes will be teaching us how to break the hog into ‘primals’, which are the
first cuts that represent the largest portions of the animal. This is followed by the ‘retail cuts’ which, for instance, are the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the head (headcheese, guanciale). As always, this class is hands-on.