Modern Pork Butchery Class
Nov 5, Nov 6, 2016
8am - 5pm. Both days.
The Inn at Hocking College
Instructor is Certified Master Chef Alfonso Contrisciani.
Back by popular demand, Certified Master Chef Alfonso Contrisciani presents Modern Pork Butchery, a two-day, extensive study of pork production including breeds, in-depth breakdown, smoking, curing, sausage fabrication, and recipes that utilize every section of the pig. Space is limited for this in-demand class. Participants will leave with enough pork to eat, freeze and share.
3301 Hocking Parkway
Web Site: http://www.hocking.edu