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Nose-to-Tail Workshop: Pig Butchering and Porchetta

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According to the organizers:

We think that the best way to learn about nose-to-tail cooking is through making porchetta from a whole pig. In this hands-on and demonstration based workshop, students will learn how to butcher and debone an entire pig, and then, season, roll and roast this show-stopping dish. Prepare traditional sides like braised greens and polenta as well as learn how to use off-cuts. This three-hour class will culminate in a feast with beverage pairings.

Details

Date:
June 24, 2017
Time:
2:00 PM - 5:00 PM
Cost:
$180
Event Category:
Website:
http://havenskitchen.com/nose-to-tail-workshop-pig-butchering-porchetta-sat-jun-24-at-2pm.html

Venue

Haven’s Kitchen
109 West 17th Street
New York, NY 10011 United States
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