Wednesday & Thursday, July 19-20: Whole Hog Butchery/Charcuterie & Sausage Making

Pig Cuts from Web.jpg
Pig Cuts from Web.jpg
sold out

Wednesday & Thursday, July 19-20: Whole Hog Butchery/Charcuterie & Sausage Making

375.00

A 2 day workshop! On the first day learn how to butcher a pig and break it down to the major primals and cuts. Learn cutting instructions to make future ordering and processing of pigs a breeze!  The second day we will make fresh sausage, country pate and liver mousse. The entire remaining cuts of the pig and all things prepared will be taken home for your enjoyment!

Reception begins at 5:45 where you will receive a complimentary Braise Bite. Class begins at 6 pm in our culinary school. 

Cost: $375

Time: 5:45 arrival/6 pm class begins

Class Length: 2 hours

Add To Cart

Classes are held at Braise Culinary School, located at Braise Restaurant, 1101 S. 2nd Street, Milwaukee, WI.

To purchase a class using your Braise Gift Card, please make your reservation directly via e-mail at school@braiselocalfood.com.

*A one-week (7 days) cancellation notice is required for a refund. No refunds or credits will be issued with less than one weeks cancellation. If you are unable to attend, you may send someone in your place. If Braise must cancel a class for any reason, we will notify students in a timely manner and provide a full refund.

Questions? Please email school@braiselocalfood.com or call 414-212-8843.

Waitlist

Name *
Name
Phone *
Phone