$20

Breaking Down the Hog: The Odds and Ends

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Free Library of Philadelphia: Culinary Literacy Center

1901 Vine St

Philadelphia, PA 19103

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Join owner and head butcher of La Divisa Meats, Nick Macri, as we break down a hog by primal cuts. Each class will focus on a different cuts, giving a better understanding of each area, including how best to prepare and cook it.

We are getting creative with this class, exploring ways to be thrifty, using the odds and ends. We'll be rendering lard for baking and other treats, making liver mousse, pork stock, and a proper Sunday Gravy. The hogs we use are heritage breed and are sustainably raised at Wyebrook Farm in Chester County, PA.

This is a five part series, held on Monday evenings in January through May. In this first part, we will focus on the loin.

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Free Library of Philadelphia: Culinary Literacy Center

1901 Vine St

Philadelphia, PA 19103

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