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This event ended Aug. 27, 2012
Keep in mind: this activity is in San Francisco
4505 Meats Butchery Class
Learn Something New
Butchery: Hog 101
Where
4505 Meats Kitchen
Neighborhood
Hayes Valley
When
Mon, Aug 27
Price
$375

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.

Prepare Yourself

Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.

The Sosh Concierge

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.

4505 Meats Kitchen
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