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Introduction to Butchery


In this class, we focus on the fundamentals of butchery.  You will start off learning how to truss and break down a whole chicken. Then we move on to de-bone a pork loin, French the bones, and cut pork chops. This class promises to teach you some very specialized techniques while ending in a delicious dish. 

$69.00 per person


Sat., April 7th at 2:00pm

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Earlier Event: September 3
Scones, Muffins, and Coffee Cakes
Later Event: September 3
Indian Cuisine