Showing details for HTSM1037 C in the 2018 Winter term. View another term
Pork Butchery with Jamie Waldron
Jamie Waldron will be teaching students how to prepare the pork into three categories. Primal, which are the first cuts that represent the largest portions. Second 'retail cuts' which, for instance, are the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the upper portion (headcheese, guanciale). This class will be hands-on and students will be taking home 25-30 lbs of fresh pork, wrapped for storage. Come spend a day in the life of a butcher! Enroll Today!
On Campus Classes
|Class||Classes On||Campus||Class Starts||Price||Show Details||Registration Information|
|4597||SAT||NL||April 21, 2018||$190.00||Details||Register Now|
|1905||SAT||NL||May 12, 2018||$190.00||Details||Register Now|
|1906||SAT||NL||June 16, 2018||$190.00||Details||Register Now|