Will you be in NY this January? Got $75? Then this is your lucky day.
Tom Mylan (the whole animal butcher for Marlow and Sons, Diner and the two Bonitas in Williamsburg, Brooklyn, NY) invites you to learn where bacon really comes from at his pig butchering course. Tom will be butchering a farm-raised pig from Fleisher’s meats in Kingston, NY. He’ll be demonstrating where the common and more unusual cuts of meat come from and you’ll go home with 6-8 pounds of meat fresh from the piggie.
The only bummer about the class is that it is observation only. No hands-on butchering will be done. From our standpoint though, its well worth the $75 to watch a master butcher at work, learn a few things about bacon and other cuts of meat, and walk home with a bunch of pork to enjoy in the weeks ahead.
See photographs from last year’s class.
Sign up for the pig butchering class today.
Dai Due in Austin does a similar course twice a year as well. Good stuff.
I would like t o learn to butcher and wonder if there is a school for this.
I have to show my appreciation to the writer just for bailing me out of such a difficulty. After exploring throughout the the web and finding advice that were not pleasant, I thought my life was gone. Being alive devoid of the strategies to the issues you’ve solved through the blog post is a critical case, as well as the kind which might have in a negative way damaged my career if I had not noticed your web site. Your own personal skills and kindness in maneuvering almost everything was very useful. I don’t know what I would have done if I hadn’t come across such a step like this. It’s possible to now look ahead to my future. Thank you so much for your expert and results-oriented help. I won’t be reluctant to endorse your site to any individual who would need counselling about this topic.