He's been cutting meat since he was still tender himself at the age of 18, and he plans to share some of his insights into the restaurant business and process a whole hog for the entire class to see. He'll break it down into primal components and then further into individual cuts. The class will grind their own sausage and discuss the magic of bacon curing before going home with a bag of piggy goodies and a free T-shirt.
Tickets (if they're still available) are $200, and you can sign up at either PRB location, but full payment is required to hold your spot at the butcher block.
Porter Road Butcher
501 Gallatin Ave.
4816 Charlotte Ave.