Breaking Down the Hog: The Ham
Monday, April 23
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.
This class focuses on the Ham. We will learn how to break down fresh ham, techiniques to brine it, explore the difference between ham, country ham, prosciutto, jamon, and more, and the ins and outs of pork cutlets. The hogs we use are heritage breed and are sustainably raised at Wyebrook Farm in Chester County, PA.
This is a five part series, held on Monday evenings in January through May. In this first part, we will focus on the ham.