This event is available only at the host's venue. Please book from the available dates listed.
5 - 100 Guest(s)
One of my favorite animals to work with both as farmer and as a butcher is the pig. There are just so many options for excellent cuts for dinners, cookouts, BBQs, charcuterie and so much more. With the pig, you truly can use everything but the squeal and we will talk about why it is so important to respect this amazing animal and to utilize it well.
During this event, I will talk about the wheres, hows and whys of different cuts on the animal. We'll discuss whole animal butchery and animal husbandry as we "break the pig" as it is known in the butcher shop. I'll point out the cuts to ask for for all different types of cookery and send you home with some of the best pork available.
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I am a San Franciscan by GPS, but an Iowan in my DNA. I am a trained chef and worked in San Francisco for eight years watching and participating in the growth of the sustainable food industry via restaurants. Later I worked for five years as a sommelier and wine buyer, then redirected my food focus and decided to learn the trade of butchery at Whole Foods Market. With thirteen years experience in that profession, I am a journeyman butcher and a proponent of "less meat, better meat." I worked as the Head Butcher for Prather Ranch Meat Company, and earlier as the Head Butcher at The Local Butcher Shop in Berkeley. Even early in life I was involved in food, growing up on a farm in Iowa, canning and cooking with my mother and farming and ranching with my father. In my spare time, I learn as much as I can about orchardry and the organic farming of small grains. I also make great pies.