Learn how to break down a whole hog from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including butchery, charcuterie, sausage making, cooking techniques, proper storage and more. Classes are small, hands-on and appropriate for all levels.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
Six students will spend around three hours at the 4505 Meats production kitchen working with one side of a large hog. We will begin by breaking down the side into primals and then further portions, chops, and roasts. With the trim and part of the shoulder, we will make a batch of fresh sausage. All cuts and portions will be vacuum sealed and labeled for easy storage.
Students go home with: Roughly 10 pounds of meat, chops, and roasts, plus fresh sausage. Students will also receive a detailed brochure with a breakdown of cuts and corresponding cooking techniques and temperatures.
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.