Bringing Home the Bacon

Saturday, July 19, 2014 / Locavore Restaurant

Bringing Home the Bacon

Chefs Ray and Eelke proudly offered their popular charcuterie workshop, for the first time using a pig that was organically raised on their own farm.  The workshop began with a butchering session in which we were shown how to divide half a pig into the five prime cuts (leg, shoulder, belly, loin and racks), then continued with demonstrations of the preparation of dry-cured chorizo, fresh sausage, pate Locavore, bacon, perfect crackling, head cheese (brawn) and appropriate condiments.

The workshop concluded with a delicious lunch of the dishes we’ve seen prepared, followed by dessert and coffee.


One thought on “Bringing Home the Bacon”

  1. Max Edleson says:

    This was an absolutely incredible event, both from an educational and dining experience!

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