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.
Tags: bacon, butcher, print
Categorised in: Bacon News
This post was written by Corey James