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BUTCHERY TRAINING - "GOING HALF-HOG" PORK 101 HANDS-ON

Le French Butcher

BUTCHERY TRAINING - "GOING HALF-HOG" PORK 101 HANDS-ON
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Ticket Type Sales End Price Fee Quantity
48-Hour Special 1 day before event starts $275.00 $0.00

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COURSE DESCRIPTION:

"GOING HALF-HOG" - HOG BUTCHERY 101 is 4 HOURS of professional-level French Butchery training that up until the creation of Le FRENCH BUTCHER, has never been availble in the US.  Limited to 6 participants max, the course is designed for amateur chefs and passionate foodies who like to get their hands dirty.  Lef by Instructors:  Master Butcher, JEAN-CLAUDE SETIN and Renowned French Charcutier, PIERRE CHANET from Lyon.  

  •  9:00 a.m. - 1:00 p.m. -- 4 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
  • Take-Home Cuts

    PORK DISPLAY CASE at Le FRENCH BUTCHER: 6015 W. THIRD STREET - LA - 90036

OUR PORK

Our pork comes from DG LANGLEY FARMS in Northern California and is 100% natural and sustainably raised.  We looked for many months to find pork that would be the right fat ratio for French Charcuterie (which is actually more lean than most Americans suspect) and moist enough for center cuts and chops.  DG Langley Pork is the perfect balance.  AND...it is DELICIOUS!  Once you try it, we think you will agree!

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 A FEW MINUTES EARLY:

Please arrive early to “suit-up.”  This is our store's private kitchen, County Health Approved, so we will ask you to wear a smock and apron--just as if you were working in our butchery!

About Le FRENCH BUTCHER:

Launched in July 2015 by Jean-Claude Setin and his wife, Susan, 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 100% Grass Fed and Pastured meats, imported salamis and cheeses, in-house charcuterie and sausage, humane farming & responsible butchery to high-end and increasingly informed demographic. 

Have questions about BUTCHERY TRAINING - "GOING HALF-HOG" PORK 101 HANDS-ON? Contact Le French Butcher

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When & Where


Le FRENCH BUTCHER SHOP
6015 W. THIRD STREET
Los Angeles, CA 90036

Organizer

Le French Butcher

The STORY of Le FRENCH BUTCHER

Hailing from Nice, France on the French Riviera, JEAN-CLAUDE SETIN, apprenticed where he learned the old-school mastery: all cuts, respect for animal & whole animal maximization. Apprenticed at age 14, he was the youngest apprentice to ever pass certification in Nice only two years later, and at 24, he was hired to manage his mentor’s butcheries including overseeing meats selection at the slaughterhouse & quality control. He purchased his first store at age 30 in an open market and went on to own two highly successful Gourmet Butcher shops.

SUSAN DANE SETIN has spent most of her adult life abroad including 20+ years in international corporate events and marketing.  She first moved to France when she was 20-years-old where she lived with a French family, learned to shop at open markets and to cook in the healthy French style. She fell in love with the country & returned in 2001 to live and work in Nice.  They met in 2007 when Susan walked into Jean-Claude’s shop to buy some Parmesan. The rest is history. Inspired by the growing demand for grass fed meat in the US and with it the growing demand for qualified butchers, they moved to L.A. with the commitment to bring fine French butchery to the U.S. Market.

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BUTCHERY TRAINING - "GOING HALF-HOG" PORK 101 HANDS-ON
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