PMC Two-Day Pig Butchery, "Kitchen Charcuterie" and Cookery Workshop: July 18-19, 2015

A two-day, hands-on hog butchery, charcuterie, and cooking workshop with Seattle Meat Collective owner and butchery instructor, Sarah Wong. Students will learn how to butcher a pig, how to make easy kitchen charcuterie like pancetta and sausage and how to cook pork cuts. NOTE: This is a two-day class. Class will take place each day from 9am-1pm.