My New Book—Ice Cream: A Global History

Sponsored Links

Chelsea: Butcher Demos Breaking Down a Pig

All you aspiring butchers should head over to the Institute for Culinary Education Nov. 16. A butcher will be breaking down a heritage pig. Slow Food is the sponsor.

I’m going to skip this one. For one, I’m getting sick of the pork obsession; it’s time for a new trend. For another, I’m not big on watching an animal being cut down to size.

If watching a pig being butchered is your thing, here’s the info:

Sunday, November 16th
2:00pm - 5:00pm

Institute of Culinary Education (ICE)
50 West 23rd St.

Slow Food Members - $40
Non-member Friends - $60

PLEASE, do not contact ICE. Tickets are available only through Brown Paper Tickets. SLOW FOOD NOSE TO TAIL EATING: PIG BUTCHERING DEMONSTRATION AND TASTING

Witness Master Butcher Rudi Weid break down a sustainably raised, heirloom pig (from Tamarack Farm in Vermont) into primals, sub-primals, and, ultimately, roasts, portions, and by-products. This special demonstration and tasting, hosted graciously by the Institute of Culinary Education, will benefit Slow Food Harvest Time education programs in schools in East Harlem and Williamsburg, Brooklyn.

Master Butcher Rudi will work from head to hind-quarter, and discuss each section, cut, and muscle in this demonstration. While Master Butcher Rudi breaks down his pig, you will savor roast, seared, and grilled tastes of each cut accompanied by local brews.

Related posts:

  1. Thanksgiving Turkey Carving Is No Big Deal When Fairway’s Butcher Does It
  2. Meet Chef Renee Marton

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>