Evento

Whole Hog Butchery Class and Lunch

Learn how to butcher a whole hog as Kristina Glinoga demonstrates breaking a local, ethically raised hog into primals, and then further into useable cuts for the home kitchen. Leave with close to ten pounds of pig, wrapped and ready for the freezer or dinner, and recipes on how to cook the entire animal, snout to tail! There will be an emphasis on professional level sanitation, whole animal utilization, ethical sourcing, sustainable practices, and proper storage.

Featuring the bounty of Pike Place Market, this class includes coffee and breakfast goodies, and ends with lunch consisting of a bit of the pig well have broken down.

*We recommend, but do not require, that you bring a reusable grocery or tote bag to carry your meat home.

About the instructor:

Kristina Glinoga studied culinary arts at Seattle Culinary Academy, and has worked in excellent restaurants around Seattle, such as Volunteer Park Cafe, Ba Bar, Matts in the Market, and Spinasse. Her butchery education includes stints with Farmstead Meatsmith, Seattle Meat Collective, Macelleria Falaschi (in San Miniato, Italy), the Kitchen at Camont, and Bateau. She has returned to the Pike Place Market family to cook at Radiator Whiskey, butchering a pig each week and serving tasty off-cuts of meat nightly.