PORK BUTCHERY & PREP: For the Passionate Foodie!

COURSE DESCRIPTION:

PORK BUTCHERY & PREP: For the Passionate Foodie is one of our new 3-hour classes--designed for people who want know more about where their food comes from and what goes into bringing it from a country farm to a city table--including Butchering and MEAT PREP!   French Butchery is the oldest and most sustainable cutting method in the world.  

Until the creation of Le FRENCH BUTCHER, this kind of training has never been availble in the US.  Limited to 5 participants and led by Master Butcher, JEAN-CLAUDE SETIN, this class will give you the opportunity to try your hand at cutting and getting a real sense of French Butchery. You will also get to work with our guest instructor--renowned French Charcutier, PIERRE CHANET from Lyon--who will work side-by-side with Jean-Claude and the students and also talk about our introductory sausage making class--explaining which parts of the hog are used in making our sausages, patés, rillettes, head cheese and more.

•  9:00 a.m. - 12:00 noon -- 3 Hours 
•  Interactive Up-Close Demonstration of breaking down a half-hog into primal & subprimal cuts.
•  Detailed discussion of cuts and uses 
•  Guided Opportunity to try your hand at cutting, trimming, tying and more
•  All participants will take home a healthy sampling of their own handiwork 

WHAT'S INCLUDED:

• EVENTBRITE Service Fee
• All teaching materials 
• Hand-Outs
• Aprons, knives & cutting gloves
• 6 lbs of Take-Home Cuts
• 10% of any other same day store purchases
• 10% off any future classes purchase same day

OUR PORK

In this class, Jean-Claude will be teaching how to butcher a HERITAGE HOG from MARIN SUN FARMS in Marin County,  Northern California--100% natural and sustainably, humanely pastured raised. We looked for many months to find pork that would be the right fat ratio for French Charcuterie (which is actually more lean than most Americans suspect) and moist enough for center cuts and chops.  During the class you will learn what makes Heritage Pork the right balance--how the pigs are raised and what actually goes into breeding them.

HOW TO DRESS: 

Very casual! Just a T-shirt and shorts or slacks as you will be wearing a smock as well. And comfortable shoes as you’ll be standing for most of the event.  Dress to peel as the temperature in the kitchen can vary.

WHAT TO BRING:

Everything you need will be provided. But if you have a favorite boning or paring knife from your kitchen that you feel comfortable, feel free to bring it.  Come eager to learn, share, make new friends and have fun—because this is a super fun class and let’s face it, learning how to cut a half-hog by a French Master Butcher right here in L.A. is a an amazing opportunity for any serious foodie!

ARRIVE A FEW MINUTES EARLY:

Please arrive early to “suit-up.”  This is our store's private kitchen, County Health Approved, so we will ask you to wear a smock and apron--just as if you were working in our butchery!

About Le FRENCH BUTCHER:

Launched in July 2015 by Jean-Claude Setin and his wife, Susan, Le FRENCH BUTCHER is a multifaceted fine foods enterprise utilizing both the French reputation of culinary excellence and the talents of Master Butcher Jean-Claude Setin.  LFB brings the finest in 100% Grass Fed and Pastured meats, imported salamis and cheeses, in-house charcuterie and sausage, humane farming & responsible butchery to high-end and increasingly informed demographic.