Breaking Down the Hog: The Shoulder
Monday, February 26
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.
Learn the big deal about living high off the hog. This class focuses on the loin section of the pig. Find out exactly what baby back ribs are, how to cook a 2-inch pork chop, why tenderloin is more expensive than anything else, and more. 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 loin.
Tickets are $20 and can be purchased at freelibrarycook.eventbrite.com.