Pig, Pickles, Smoke & Whiskey

Join Chef Jerry Pellegrino as he explores some of his most favorite culinary delights. This class will be part butchering, part sausage making, part BBQ and part pickling & canning. We’ll butcher a bone-in pork rack from which we’ll make smoked pork chops, spicy sausage and cure some bacon.  There will also be some pork ribs to roast.  He’ll show the class the proper techniques for pickling and canning everything from traditional bread & butter pickles to some not-so traditional pickles such as apples in mustard and mint.  All you need to do is bring the whiskey. $79.99