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Nose-to-Tail 2 Day Butchering Class

February 2 @ 5:00 pm - 8:00 pm

Two days of animal heaven!

5:00pm – 8:00pm
10:00am – 1:00pm

We start the class Friday night discussing the importance of:
home butchering,
sourcing high quality animals,
how to talk to your butcher,
and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven! After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..
Saturday begins (read more on website)

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Venue

Eastern Shore Food Lab (2nd Floor) – Modern Stone Age Kitchen- 236 Cannon Street

Organizer

Christina Schindler
Phone
410-996-4776
Email
info@eatlikeahuman.com

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