In this demonstration class, explore the world of pork – one of the kitchen’s most versatile proteins. The chef will break down the anatomy of a pig, revealing how each part of the animal yields distinct cuts with unique characteristics. Through careful examination of the shoulder, loin, belly, and ham, you’ll learn to identify these cuts at the market and understand their varying levels of marbling, tenderness, and flavor.
Learn to match each cut with its ideal cooking method – from slow-roasting and braising tougher, well-worked muscles to quickly searing lean, tender cuts for the perfect result every time. Watch as the chef demonstrates essential butchery skills, including how to properly trim silver skin for maximum tenderness, and learn professional techniques that will transform your home cooking.
Experience the dramatic difference between commodity pork and heritage breeds like Berkshire through a guided tasting. You’ll discover how factors like diet and farming practices influence flavor and texture, while learning to select the best cuts for your cooking needs. By the end of class, you’ll have the confidence to explore beyond familiar cuts, armed with the knowledge to prepare pork to its full potential.
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