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Pig Butchering Classes for Chefs & Home Cooks

Kristen Lee Charlson


Joined: Oct 18, 2011
Posts: 20
Location: missoula
    
    1
the Heirloom Project presents:

Basic Pig Butchery for Chefs

Date: Monday, October 24, 2011
Time: 1-5pm or 5-9pm TBD
Location: Missoula, exact location TBA
Cost: $225
Class Size: Limited to 12 people
To Register: project.heirloom@gmail.com

Learn the lost art of restaurant butchery from Adam Sappington, owner of Country Cat Dinnerhouse and Bar, and the PDX Meat Collective’s French-trained Camas Davis! In this class chefs will take part in splitting three sides of pork into primals, and they'll learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class will also include tips on how to cook various cuts in a restaurant setting, and everyone will go home with their share of meat and recipes.

Basic Pig Butchery

Date: Tuesday, October 25, 2011
Time: 5-9pm
Location: Missoula, exact location TBA
Cost: $225
Class Size: Limited to 12 people
To Register: project.heirloom@gmail.com

Learn the lost art of home butchery from Adam Sappington, owner of Country Cat Dinnerhouse and Bar, and Portland Meat Collective’s Camas Davis! In this class students will take part in splitting three sides of pork into primals, and they'll learn how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts and shoulder roasts. The class will also include tips on how to cook various cuts. All students will split up the spoile at the end of class!

About the instructors:
Camas Davis in an Oregon native who, for the past decade, has been an editor and writer for magazines such as National Geographic Adventure, Saveur and Portland Monthly. In 2009, she was able to secure a butchery and charcuterie internship in the fertile southwest region of France. It was there that she began her journey into the world of raising, cutting, and curing meat. When she returned to Portland, Camas wanted to keep learning and practicing butchery, but still couldn’t find such opportunities. So she decided to start the Portland Meat Collective, which offers traveling butchery classes and is creating a meat CSA that helps consumers buy their meat directly from small Oregon farms.
pdxmeat.com

Adam Sappington, former Executive Chef at Wildwood restaurant in Portland, Oregon, has been performing in the kitchen for more than twenty years. Adam taught himself whole animal butchery while at Wildwood, over ten years ago, one of the first chefs to do so in Portland.  He breaks down whole pigs, lamb, and sides of beef for his restaurant every week.
thecountrycat.net

Adam and Camas began collaborating in 2009.



KRISTEN LEE-CHARLSON: Local & Sustainable Foods Consultant
the Heirloom Project.....Traditional Foods, Farming & Modern Homemaking
paul wheaton
steward

Joined: Apr 01, 2005
Posts: 15216
Location: missoula, montana (zone 4)
    ∞
And this will be in the missoula area?


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Kristen Lee Charlson


Joined: Oct 18, 2011
Posts: 20
Location: missoula
    
    1
Yup, in Missoula.
paul wheaton
steward

Joined: Apr 01, 2005
Posts: 15216
Location: missoula, montana (zone 4)
    ∞
Are there expectations on how much knowledge you need to arrive with? 

(I'm a poor cook, but I have raised a lot of pigs and have never butchered one - so I would like to gain that experience)

Kristen Lee Charlson


Joined: Oct 18, 2011
Posts: 20
Location: missoula
    
    1
Basic knife skills (and you will need to bring your own knife) would be helpful. But just knowing the right end of the knife to use should be sufficient. All of the other details will be part of the class.
paul wheaton
steward

Joined: Apr 01, 2005
Posts: 15216
Location: missoula, montana (zone 4)
    ∞
I'm in.  One knife purchased.  I'll pick the other one up on the way to the class.
Kristen Lee Charlson


Joined: Oct 18, 2011
Posts: 20
Location: missoula
    
    1
the class today was amazing. the meat is beautiful and what a process.
paul wheaton
steward

Joined: Apr 01, 2005
Posts: 15216
Location: missoula, montana (zone 4)
    ∞
So now that I have my head better wrapped around the event and one person involved (Kristen Lee-Charlson of Edible Missoula stuff) I'm guessing that we are talking about animals that have been raised a bit better than an average pig.  Probably pastured.  Probably an eye to less toxic gick.

 
 
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