Sustainable Meats with Fleisher’s-Whole Pig Butchering

October 14, 2012 1:00 pm
October 14, 2012 5:00 pm
iCal Import
Ger-Nis Culinary and Herb Center
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

In this his small, hands-on class, part of our Sustainable Meat series with Fleishers, you will see first hand that meat doesn’t come saran wrapped or from a box – it comes from whole animals! Learn where all your favorite pork cuts come from as Fleisher’s butchers demonstrate breaking down a whole pig into it’s primal, sub-primal, and retail cuts. Don’t know what that means? Come learn. You don’t have to already be a nose-to-tail junkie to get into this with us (but you might leave one!). Come find out where your Boston butt, tenderloin, cutlets , chops and more come from. And don’t worry, you’ll get your chance to test your knife skills (or just learn some cool new ones!).  Each student will go home with their very butcher’s  knife . Students will also receive a copy of The Butchers Guide to Well-Raised Meat, the Fleishers guide that shares everything anyone needs to know about well-raised meat. Enjoy the class along the way with famous Ger-Nis herbal sodas and snacks, and end the class with a sit down meal with Shinn Estate Wines! There will even be a Pork Raffle. So tie up that rubber apron and get butchering now!

Recipes: Whole Pig Breakdown,  Sit Down Dinner with Wine Pairings, Herbal Snacks and Sodas

Class Type: Special Event; Sustainable Meat With Fleisher’s.

Class Notes: Price includes a copy of the book, a butcher’s knife, and a sit down dinner paired with Shin Estate Wine pairings!

Jessica and Josh Applestone

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