mado pig butchering and charcuterie class series
january 2010
all classes are on Sundays, beginning at 12pm
pig butchering demo
january 10th
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
$50 per person
patés and terrines
january 17th
Rob will be demonstrating how to break down a pork shoulder for grinding and how to turn that into various patés, terrines and potted meats
$50 per person
fresh sausages
january 24th
Rob will be demonstrating how to break down a pork shoulder for grinding, sharing his basic formula for fresh sausages and discussing variations.
$50 per person
deuling testas
january 31st
Rob will be demonstrating his methods for making mado’s two different styles of testa. Our rolled testa is made with braised and shredded pig’s head, while “porchetta di testa” involves boning out the pig’s head, curing, rolling and slowly simmering.