The first NEW CLASS of 2019!!!
You've been asking for a more challenging, hands-on class, and we've got it. This intimate, four-student class will teach you everything about the pork hind leg, where proscuitto, country ham and pickled feet, come from!
We'll get right down to business, skinning, boning out the leg, seaming it into individual muscles, tying roasts, how to make scallopini, and what to do with any trim. Each student will share a leg with a partner and take home approvimately 10lbs. of pork!
--You must have prior experience with ECB classes (preferably Pork 101) or prior butchery experience--
--4 person maximum
Light food and refreshments served afterward.
What do I get with the class?
--Hands-on instruction in how to break down a whole pork leg.
--10% discount on any in-store purchases made that evening.
--Drinks and meat-tastic snacks at the end of the evening.
Public parking is available in the Bush Avenue Parking Structure (at 4th Street). Metered parking is available along 4th Street.
Feel free to contact us with any questions at firstname.lastname@example.org or (714) 474-9096.
If you can’t make it, please let us know 72 hours before class starts. Due to popular demand, class registrations are non-refundable, but you can always transfer your ticket to a different date or attendee. Any late cancellations (after 72 hours) get 50% of the registration fee in store credit.