Announcement from The Piggery:
http://www.thepiggery.net/classes
Winter 2012 Classes at The Piggery
Pig Butchering Demo & Sustainable Agriculture Overview
Looking for the perfect holiday gift or maybe something fun to do during the long winter months in Ithaca???
The Piggery is bringing it’s popular Pig Butchering Demo & Sustainable Agriculture Overview to Ithaca. After several years of doing this in-depth demonstration in NYC, we finally have a space to hold our demo in our hometown and we’re sooooo excited!!!
Curious about where the pork chop comes from? Wonder what the difference is between sirloin, rib and center cut chops?? How to cook a rib tip or pork jowl????
We’ll start the evening with a detailed history of the pig, sustainable pastured farming techniques and finish with an in-depth demonstration of how a half of pig is broken down into the cuts you see in your butcher’s meat case. To get a glimpse of what you’re in for, check out this video of a recent butchering demo we did: http://www.youtube.com/watch?v=wYVpNz7Iyvo
2012 Classes are scheduled for: Jan. 9th, Jan 23rd, Feb. 6, Feb. 20. Classes start at 6pm and will typically run about 2.5 hours. Each class is $49. Class size is limited to 20.
Signup here:
Jan 9th
January 23rd
February 6th
February 20th
http://www.thepiggery.net/classes
Winter 2012 Classes at The Piggery
Pig Butchering Demo & Sustainable Agriculture Overview
Looking for the perfect holiday gift or maybe something fun to do during the long winter months in Ithaca???
The Piggery is bringing it’s popular Pig Butchering Demo & Sustainable Agriculture Overview to Ithaca. After several years of doing this in-depth demonstration in NYC, we finally have a space to hold our demo in our hometown and we’re sooooo excited!!!
Curious about where the pork chop comes from? Wonder what the difference is between sirloin, rib and center cut chops?? How to cook a rib tip or pork jowl????
We’ll start the evening with a detailed history of the pig, sustainable pastured farming techniques and finish with an in-depth demonstration of how a half of pig is broken down into the cuts you see in your butcher’s meat case. To get a glimpse of what you’re in for, check out this video of a recent butchering demo we did: http://www.youtube.com/watch?v=wYVpNz7Iyvo
2012 Classes are scheduled for: Jan. 9th, Jan 23rd, Feb. 6, Feb. 20. Classes start at 6pm and will typically run about 2.5 hours. Each class is $49. Class size is limited to 20.
Signup here:
Jan 9th
January 23rd
February 6th
February 20th
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