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Learn everything about the pig, from its anatomy to the various meat cuts and their preparation. In this workshop by Mr. Wateetons – author of, among others, the Sausage Bible and Over Smoke – you’ll learn everything, from “seed to chop!” A professional butcher will break down the pig for us, allowing you to ask all your questions. Learn where the pork chops come from and precisely where the tenderloin and jowl are located. Then, you’ll get hands-on with all these delicious meat cuts, processing them into sausages, schnitzels, pâté, frikandels, BBQ ribs, and much more. Grinding, smoking, cooking, and smokin’! At the end, we’ll enjoy everything we made together at the communal table. Handout with all recipes included.

SATURDAY MARCH 10: 3PM-10PM

PRICE: ANG 395,= (US$225,=) including snacks, dinner & drinks