This class runs from 10:00AM - 12:00PM, afterwards class attendees enjoy a lunch of grilled various cuts from the pig, Southern vegetables and a tasting of beverages made by our neighbors, The Lost Druid Brewery.
DurationGet to know cuts of pork from the inside-out. During this interactive demonstration, Rusty & friends break down a whole pig while explaining various cuts of meat and the nuances of butchery at our favorite brewery!
This class runs from 10:00AM - 12:00PM, afterwards class attendees enjoy a lunch of grilled various cuts from the pig, Southern vegetables and a tasting of beverages made by our neighbors, The Lost Druid Brewery.
Each participant has the chance to cut and take home their own pork chop or pork steak!
Pine Street Market offers classes designed for fellow meat enthusiasts to learn the nuances of whole animal butchery. Classes are usually held at an Atlanta area brewery, so we can celebrate both craft butchery and craft beer - plus, you can plan to hang around after for some lively conversation and tasty beverages!
This course covers the basics of meat fabrication – everything from safety and equipment to processing and cooking. Begin each class with a lecture followed by hands-on breakdown of various proteins. Then join the chefs in the kitchen learning the best methods for cooking and processing.
Half Hog Butcher Class is offered by Turchetti's Salumeria for all ages and skill levels. Whether you dine in with us or enjoy at home, our mission is the promotion of sustainable, real food.
Butchery class is offered by The New School of Traditional Cookery. The aim is to educate, train and empower people within our community to utilize local foods to their fullest. Our main focus has been on animals, both domestic and wild.
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.
Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
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