Join Sarah Wong, co-founder of the Seattle Meat Collective, for a two-day, hands-on butchery and charcuterie workshop. We’ll spend the first day breaking down a local pasture-raised hog into primal and subprimal cuts. From there Sarah will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, paté, porchetta and bacon. You’ll feast on ribs, loin racks and tenderloins, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie.
This event is sold out! Join the Waitlist