Breaking Down the Hog: The Shoulder
Monday, January 22
Join owner and head butcher of La Divisa Meats, Nick Macri, as we break down a hog by primal cuts. Each class will focus on a different cuts, giving a better understanding of each area, including how best to prepare and cook it.
At this class, learn the ins and oust breaking down a full Pork shoulder. Find out the difference between a picnic and butt and why it’s called a butt in the first place. We’ll also cover the best cooking methods for the shoulder and how to make your own bulk sausage at home. The hogs are heritage breed and are sustainably raised at Wyebrook Farm in Chester County, PA.
This is a four part series, held on the fourth Monday evening of January through April. In this first part, we will focus on the shoulder.