Butchery Workshop: Break Down a Pig with Dave the Butcher
NOTE: tickets are now available!
Dave the Butcher is back and he's bringing half a pig, including the head! In this first-ever UKSF pig butchery class, Dave will start off with a short discussion about pork butchery and its different cuts. He'll also demystify questions such as why pork butt doesn't come from where you'd expect...
The class will then dive right in to break down the pig together. Students will take home a boning knife, the meat they butcher, and various suggestions for preparing their specific cuts.
This class will be limited to 16 people to ensure that everyone receives personalized instruction. Check out photos from past butchery workshops with UKSF and Dave the Butcher here.
DATE: Tuesday, September 20
TIME: 5:30 - 7:30
*Sliding scale pricing available. Email firstname.lastname@example.org for details.
About the Instructor
Dave Budworth, aka "Dave the Butcher," has been a butcher in the San Francisco Bay Area since 1989. He learned his trade over the years at traditional butcher shops such as Ver Brugge Foods in Oakland and Shoppers Corner in Santa Cruz. For the last 3 years David has been the Manager of Marina Meats. He's also been the house butcher at Avedanos Holly Park Market. In his spare time he teaches butchery classes, as well as putting on butchery events / demos around the Bay Area. Dave is a proponent of responsible, humane, and sustainable animal husbandry.
Refunds are available if notice is given 48 hours prior to the event. There are no refunds after that point, but you're welcome to pick up any materials and supplies handed out in class. Please be sure to email email@example.com *before* class to ensure that your items are held for you. Without advanced notice, we may not be able to save everything. Please make sure to pick it up by the Saturday following the class as materials tend to be perishable.
Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food.
UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds.
Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!
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