Snout-To-Tail Pork Butchering Workshop
This is a hands-on butchering workshop where each participant will break down an entire 80-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics, including necessary equipment, safety and hygiene, knife usage, overview of primals and cuts, and other pertinent facts and advice. We’ll take a break mid-day for a pork-inspired lunch, before wrapping up all the cuts to take home.
Created by relishculinary
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