Heirloom Pig Butchery Class & Charcuterie Workshop
This is a workshop for cooks, chefs or passionate gourmands that would like to learn more about breaking down whole pigs & primal cuts so they can make their own Bacon, Lardo, sausage, Coppa, Pancetta and more. We will have a whole Mangalitsa (Wooly Pig) for the demo along with a whole shoulder of Becker Lane Organic Berkshire Acorn finished Pork. We will break down the Mangalitsa to primal cuts and discuss what to do with each part. Basic recipes for curing pork will be covered as well as smoking techniques. We will only have room for 10 people at this workshop and there is a $60 fee. We will be able to taste some Mangalitsa Bacon, Pancetta & Coppa at the end of the class. Please contact Chef Paul at 562 400-5659 to reserve your spot and get more information
Saturday, January 30th, 2010 from 12noon – 3pm
Location: Primal Alchemy Kitchen at 81 Aquarium Way, Long Beach
Parking: Aquarium of the Pacific parking structure on Aquarium Way is the closest to the kitchen, not sure what the parking fees are that day.
