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Nose-to-Tail 2-Day Butchering Class

March 15 @ 5:00 pm - 8:00 pm

Two days of animal heaven!
Friday: Enjoy sourdough pizza and discuss all aspects of home butchering and then break down a pig into its primal cuts.

Saturday: Begin with breakfast at the MSAK then turn the primals into:

– ham,
– bacon,
– fresh sausage, and
– pork rinds.

All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!

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Venue

Eastern Shore Food Lab (2nd Floor) – 236 Cannon Street

Organizer

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