Pig Butchery and Charcuterie

  • Saturday, March 23, 2019
  • Sunday, March 24, 2019
  • 2 sessions
  • Saturday, March 23, 2019, 9:30 AM 1:30 PM
  • Sunday, March 24, 2019, 9:30 AM 1:30 PM
  • BARN Kitchen Arts, Class Code KI032319SW
  • 7


  • $225 + $115 materials fee
  • $175 + $115 materials fee

To register and pay off-line, please call the registrar at (206) 842-4475 x216 or come into BARN.

Be sure to "Join Waitlist" if this class fills (there is no cost to do so) and we will notify you if a seat opens up or this class gets offered again.

Join us for a two-day hands-on butchery, “kitchen” charcuterie, and cookery workshop. We’ll spend the first day breaking down sides of local, humanely-raised hogs into primal and subprimal cuts. On the second day, we’ll show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of cooked charcuterie as you make sausage, paté, and porchetta. You'll also learn the basics of making your own pancetta and ham. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery. Take-home perks: Students will go home with their share of meat and bones, cooked charcuterie that we do not consume in class, plus recipes.

Students should bring:

  • An apron
  • 6" boning knife

Instructor bio:

Sarah Wong:  After spending 16 years in the food industry, Seattle Meat Collective co-founder and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world. “When you see the whole process from start to finish, you have a lot more respect for whatever that ingredient is—whether it’s a goat or a head of lettuce,” she says. These days, Sarah is a freelance culinary instructor, butcher, and food consultant and she takes what she learned in France everywhere she goes.

Submitted by CG 12-21/posted and reviewed 12/21

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