From sirloin roasts to coppa steaks, tenderloin to pressa come see why the most widely eaten animal protein in the world is more than just pork chops and bacon (not that there’s anything wrong with pork chops and bacon). Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things pork. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics. And of course, there’ll be plenty of pork to taste.
BYO for a sit-down meal with the chef and classmates!