COURSE DESCRIPTION:

"GOING HALF-HOG" - HOG BUTCHERY 101 is 4.5 HOURS of professional-level training designed for amateur chefs and passionate foodies who like to get their hands dirty. Instructors: Master Butcher, JEAN-CLAUDE SETIN and Renowned French Charcutier, PIERRE CHANET from Lyon.

• 9:00 a.m. - 1:30 p.m. -- 4.5 Hours
• Interactive Up-Close Demonstration of breaking down a half-hog into primal & subprimal cuts.
• Detailed discussion of cuts and uses
• Guided Opportunity to try your hand at cutting, trimming, tying and more
• All participants will take home a healthy sampling of their own handiwork

WHAT'S INCLUDED:

• EVENT-BRITE SERVICE CHARGE! :)
• All teaching materials
• Hand-Outs
• Light Lunch
• Take-Home Cuts
• Opportunity for Selfies (with Master Butcher Jean-Claude) & invitation to Tweet/Post live!

HOW TO DRESS:

Very casual! Just a T-shirt and shorts or slacks as you will be wearing a smock as well. And comfortable shoes as you’ll be standing for most of the event. Dress to peel as the temperature in the kitchen can vary.

WHAT TO BRING:

Everything you need will be provided. But if you have a favorite boning or paring knife from your kitchen that you feel comfortable, feel free to bring it. Come eager to learn, share, make new friends and have fun—because this is a super fun class and let’s face it, learning how to cut a half-hog by a French Master Butcher right here in L.A. is a an amazing opportunity for any serious foodie!

ARRIVE 15 MINUTES EARLY:

Please arrive early to “suit-up.” This is a USDA Approved commercial kitchen complex, so you will get to wear a smock and hair net just as if you were working in our butchery!

About Le FRENCH BUTCHER:

Launched in July 2015, Le FRENCH BUTCHER is a multifaceted fine foods enterprise utilizing both the French reputation of culinary excellence and the talents of Master Butcher Jean-Claude Setin. LFB brings the finest in pastured meats, organic food products, humane farming & responsible butchery to an increasingly informed high-end demographic.