The Craft of Butchering: Swine vs Sea

Date & Time: 
Saturday, May 17, 2014 - 12:00 to 13:00

Chef Chris Baittinger and Chef Andrew Ramage will demonstrate how to break down a hog and a whole salmon.  The hog will be broken down in what is considered the four primal cuts: 1) shoulder 2) belly 3) loin 4) ham. They will explain the process of butchering a hog while discussing the composition of the cooking techniques. If time allows, they both will show the techniques needed to butcher the head, jowl, trotters, skin and fat.

Location In Building: 
Salon D
Hosting Chef(s): 
Chris Baittinger
Andrew Ramage