We're excited to introduce our first Weekend Workshop: 'Whole Hog Butchery' with The Pig & Pantry and Grovenland Farm.
Jordan, from Pig and Pantry, will walk you through how to break down a whole side of pork. The class will work with pasture-raised Berkshire Hog from Grovenland Farm. Ben and Lisa, farmers and owners of Grovenland, will also be on hand to discuss what pasture raised pork is and all about their farming practices. The class will enjoy samples from a variety of pork dishes, showcasing the different textures, flavours and cooking applications of different parts of the pig.
Each participant will leave with a big goodie bag of pork cuts and grinds (over 5lbs each).
The class will learn where different cuts are located, how properly butchery them, and cook different cuts to perfection!
About Grovenland Farm:
Grovenland Farm believes in producing food for their neighbours and community in a way that is environmentally sustainable and good for all creation. Grovenland farm is a mixed farm that raises beef, heritage pork and chicken out on pasture where they thrive. They also grow vegetables and run a seasonal CSA program. They proudly bring wholesome food directly to the eater and are excited to be part of the local food system.
Check out Jordan's bio on the "Meet our Chef's" page to learn more about Jordan and Pig and Pantry.
$135.00 + gst