Suet, oxtail, hanger, shank...these are just a few of the animal parts you will become very familiar with in this both hands-on and demonstration cooking class. Audrey Kiely, former butcher, will share her passion of using the lesser known parts of a pig and cow to create some easy dishes, like tacos. We'll take apart a pig's face, pressure cook beef tongue and oxtail, learn about different animal fats and "canoe" marrow bones. You will discover that the last parts to go are often the tastiest. At the end of this class, we will come together to enjoy the fruits (or meats) of our labor!
Audrey Kiely has worked as a butcher in Brooklyn, Chicago, and Pittsfield, MA. She is passionate about whole animal butchery, sustainable consumption of meat, and having fun with with the oft-forgotten parts of pigs and cows! Please note that we will have meat for sale at the conclusion of this class.
Please note that most classes include options for vegetarians and vegans. For more information about what we’ll be cooking, contact Nicole.
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Registration is required 2 days prior to a class or event. If it is within 2 days and you wish to register, please contact Nicole at email@example.com to find out if there is space remaining
This event is part of the Powisset Cooks! program. For more information about Powisset Cooks! and similar events please click here.