The Local Butcher Shop butchers will talk, demonstrate and teach the versatility of a pig leg. This class will focus on the many different butchering techniques that can be used on a pig leg; boning out a leg, cutting the muscles along the seams, tying roasts, slicing the pork for scallopini or steaks, and how to use the trim to make sausage. Each student will get hands on experience and share the bounty of a pig leg with one other student—2 students per leg; approximately 12-13 lbs. of pork to take home per student.
Cancellation/Refund Policy: All ticket sales are non-refundable. If a cancellation notice is received at least two weeks before the ticketed class, we will offer a credit toward a future class. Cancellations with less than two weeks notice will not be credited.