Pig Butchering 101

This class is a fantastic learning and dining experience for any food enthusiast wanting to delve a little deeper into how the pork chop gets on their plate. Chef Michael Santo from Graydon's Crossing will break down a sustainably raised Creswick Farms pig. He'll cover all the cuts from the snout to the tail - answering your questions along the way. Michael will talk about ways to prepare unusual cuts plus show us how to make bacon! After a thorough demo, Chef Michael will prepare a three course meal featuring Creswick pork and highlighting techniques and cuts he demonstrated. This will be an informative, interesting, and unique experience for all.  NOTE: This class is being held at Graydon's Crossing and the first beer is on us. Graydon's features dozens of draughts and we'll have some sweet drink specials for our group.