HOME / COOKING CLASSES / Nose-to-Tail Workshop: Pig Butchering – Sat, Jun 9 at 1pm
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Nose-to-Tail Workshop: Pig Butchering – Sat, Jun 9 at 1pm
1-6pm $200.00 TICKETING POLICIES | FAQS

Description

We think one of the best ways to learn about nose-to-tail cooking is through making porchetta from a whole pig. In this hands-on and demonstration based workshop, students will learn how to butcher and debone an entire pig, and then, season, roll and roast this show-stopping dish. Prepare traditional sides like braised greens and polenta as well as learn how to use off-cuts. This five-hour class will culminate in a feast with beverage pairings.


Curriculum is subject to revision. We do our best to accommodate dietary restrictions. Please contact us at [email protected] or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet. All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value. More information on our class policy can be found here.


All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.