RBR Kitchen | Pork Butchery Demonstration

Are you curious where the different cuts of pork come from? Join us at Rock Bottom Ranch to explore pork production from start to finish. We will butcher a side of a heritage breed pig into primal cuts as well as more familiar cuts you might see at the butcher shop or farmers' market, such as pork chops, bacon and boston butt. The evening will include a discussion of pork husbandry, butchery best practices, and cooking ideas. Participants have the option of purchasing a variety of pork cuts including bacon, chops, tenderloin, sausages, shoulder roasts, and more. Beer and wine are included and provided during the demonstration. 

Growing up in the restaurant industry, Rock Bottom Ranch Director Jason Smith has been involved with food his whole life, eventually progressing through restaurants in North Carolina, New York, and ultimately The Little Nell in 2004. After working under Chef Ryan Hardy, Jason became passionate about local food and sustainable agriculture and joined ACES as the Rock Bottom Ranch Director in 2013.

After studying nutrition and working in the food service industry, Alyssa Barsanti, Rock Bottom Ranch Agriculture Manager, became interested in where her food was coming from. She joined ACES in 2015 and oversees the entire property's livestock and vegetable production.

WHAT TO BRING: Bring whatever you may need to get you through the class (snack, drink...). In most RBR classes the materials are provided but always feel free to bring your own materials if it seems appropriate (baking, knitting, spinning, gardening etc.).

HOW TO GET THERE: Please walk, bike, bus, carpool, ride your horse, or ski to ACES sites whenever possible (yes, you really could cross country ski to Rock Bottom Ranch when there is enough snow). Parking at all sites is extremely limited and alternate transportation is fun and saves the planet!
$40.00 Members
$50.00 Non Members
Rock Bottom Ranch
6:00pm - 7:30pm
Class Maximum14
Spots Available6
Wait List0
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