Evento

Fermented Pairings Series Vol. 19: Primal Cut

A San Diego-based butcher, The Heart and Trotter is joining forces with White Labs for an educational beer and food pairing event focused on butchery and fermentation. Attendees will learn a general overview on butchery, similarities between smoking, curing and fermentation, and how each meat-preparing technique has its own unique influence on the overall process.

White Labs Education & Engagement Curator Erik Fowler will be co-leading the educational discussion with Trey Nichols, co-founder of San Diegos only sustainable butcher shop. This hour-and-a-half event will explore the history behind certain cuts of meat, how our culture has influenced meat consumption and the differences in preservation methods.

The Heart and Trotter utilizes every cut of the animal through a variety of its product, ranging from bone broths to raw dog food. Their house made charcuterie, which will be served at this event, are expected to be a delicious stand out among the four small plates paired with five White Labs beers. This course is the perfect dream for any meat lover!

For more information on White Labs, visit whitelabs.com
For more information on The Heart and Trotter, visit theheartandtrotter.com