• roc Social
  • NY

Sausage Workshop #3

The hog is one of the most utilized animals in the kitchen. From loins, chops and roasts, to bacon, ham, and sausage – the culinary world benefits greatly from the fine swine. Join the Center’s Lead Chef Instructor as you participate in a fully immersive hog fabrication experience. Learn the primal and sub-primal cuts of the hog while processing fresh cuts of meat. Learn the intricacies of curing meats as part of this 2 – installment class. Two consecutive Sundays will be spent breaking down, fabricating, and curing your pork products. The culmination will be on the final day when a feast is created to share with all of your classmates!