Every wonder how on earth that pork tenderloin gets to you in such fine, culinary form? Well, here you go……In this class, Dylan Wakefield of Ghent’s fabulous Pendulum, will demonstrate, on site, the butchering of a half hog from start to finish. He will also discuss the parts of the hog, as well as the farm and diet of our hogs. Lucky participants will see how the hog is broken down into all its useful parts. Please be reminded this is a demonstration class with very little hands-on work. You will have the opportunity to purchase the various cuts of pork from the class.
Register here: https://eveningsatstpcs.org/class.php?id=10
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Food & Drink Event
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