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Butchering Workshop
May 9, 2017 @ 6:00 pm - 8:00 pm
$15
According to the organizers:
Join the experts from Happy Valley Meat for a pig butchering workshop! Learn nose-to-tail butchery techniques including anatomy, cuts of the animal, how to breakdown, debone and skin properly, and sourcing practices. The pig will be a Duroc/Tamworth cross from Shook Farm in Spring Mills, PA, where it lived on a big piece of land where it could run through the woods foraging for acorns and mushrooms. At the end of the workshop, everyone will enjoy a pork dish paired with Brooklyn Brewery beer.
Happy Valley Meat Company (HVM) is a Brooklyn based certified B Corporation established in 2013. HVM’s mission is to forge a direct connection between chefs and farmers who raise their animals in a responsible and humane way. They believe a return to direct sourcing from small farming communities is key to improving the lives of the people and animals that feed us.
If you’d like to purchase a cut of meat to take home after the workshop, please email jess@thefoodworks.com to inquire about availability and prices.
Note this will be a demonstration with ample time for questions but will not be hands on.
