DurationButchery class is offered by Salt & Time.
Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas at Austin farmers' markets. A mutual friend introduced him to Bryan Butler and the two set out to open Austin's first butcher shop committed to sourcing whole animals directly from Texas ranchers.
That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria in East Austin.
Learn the craft of butchering with Chef Cam Floyd of Sweet Auburn BBQ! Chef Cam will butcher and prepare a whole hog for smoking, and explain the do’s and don’t of butchering.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat.
Butchering Skill class is offered by Cook. COOK celebrates the craft of cooking, drinking and gathering at the table. Programming ranges from intimate, demonstration-style dinners led by A-list chefs and restaurateurs to knife and butchering skills.
From the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill. You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal.
Why not learn how to make a restaurant quality dinner at home? In this class, you'll master bone-in pork with herbs and preserves:
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