When

Sunday, May 4, 2014 from 9:00 AM to 4:00 PM PDT
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Where

Downtown Portland, Oregon

Contact

Portland Meat Collective
503-347-5540
info@pdxmeat.com

PMC Whole Hog Butchery & Charcuterie 5-4-14

Eric Finley of Chop Butchery and PMC founder Camas Davis will lead students in a full-day class that will focus on whole animal butchery and charcuterie. Students butcher 3 sides of pork and learn how to cure each part to make salami, coppa, bacon, pancetta, lomo, ham, and more. Lunch included. Students leave with 30-40 pounds of meat for curing.

Registration is closed.