Learn about the art and science of breaking down and cooking pork from the experts! Andrew will discuss different cuts of pork he butchers a half hog & will answer your questions about raising and butcher hogs.
Chef Michelle Bailey, superstar all-star Exec. Chef at Smoky Park Supper Club, will talk about ways to cook, cure, and process different cuts of pork as well as different methods of preservation and storage. Snacks will be provided by Smoky Park Supper Club and beverages will be available for purchase.
WHERE : SMOKY PARK SUPPER CLUB
WHEN : 12PM TO 2PM on MARCH 19TH.
COST : $40 per person, includes the workshop and snacks.
