Whole Hog: From Butcher to Board
with
The Butcher & Larder
ABOUT THIS EVENT
Event Category
Food & Drink
Event Overview
You always order the charcuterie board, don't you?
In your opinion, everything is better with bacon and you wouldn't think twice about bringing a whole prosciutto to a pot luck. But how does it all get from pasture to slicer?
In this class we will talk about responsibly raised pigs, and Rob Levitt, nationally recognized founder of Chicago's The Butcher & Larder will demonstrate how to butcher a hog into cuts for cooking and curing.
Additionally, he will show some lesser known but fantastically delicious cuts and talk about different cooking and curing techniques for the home cook. Along with the demo, attendees will get a quick tour of the Butcher & Larder's amazing facility at Local Foods, a spread of B&L's award winning charcuterie and discounts on beer and wine at our cafe. As a thank you for your attendance, guests will be given 10% off anything they wish to purchase (excluding alcohol) in the store.
What you can expect from this experience:
Minimum age
All ages welcome
What You Can Expect From This Experience
- Learn to identify a pastured, responsibly raised hog
- Butchering into common and less common cuts for cooking and curing
- Discuss methods and techniques for cooking and curing at home
- Enjoy award winning cured meats and discounts store-wide
Location
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MORE ABOUT YOUR HOST
Rob and his wife Allison opened their restaurant, mado, in the Bucktown neighborhood of Chicago in April 2008. After three years of critical acclaim for their local, sustainable, whole animal approach to cooking, they decided to take the next step by opening The Butcher & Larder, an evolution of their years of experience working with farmers and doing what they can to bring responsibly raised local meat to their community. In January 2015, Rob announced that after four years fostering a loyal following at his Milwaukee Avenue butcher shop, The Butcher & Larder would partner with Local Foods to expand their business and services.
The Butcher & Larder has since been recognized for excellence in their craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. Rob is proud to operate Chicago’s first local, sustainable, whole animal butcher shop.
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