Chris
14 have dabbled
|
2 reviews
Not Active in the last 12 months
Chris
14 have dabbled
|
2 reviews
Not Active in the last 12 months
Not Active in the last 12 months
Bolyard's Meat + Provisions
At Bolyard's Meat & Provisions we offer pork, chicken, beef, and lamb that have been raised on the lush pastures of small Midwestern farms. Non-confinement, rotational grazing, and diets consisting of alfalfa, bluegrass, chicory, clover, and an occasional acorn and grub worm, allow our animals to thrive, without the use of hormones or antibiotics. Passion and patience fuel our farmers, and it shows in the exceptional quality of our meats. Our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Saint. Louis has to offer. See you soon!
ABOUT THIS TEACHER
At Bolyard's Meat & Provisions we offer pork, chicken, beef, and lamb that have been raised on the lush pastures of small Midwestern farms. Non-confinement, rotational grazing, and diets consisting of alfalfa, bluegrass, chicory, clover, and an occasional acorn and grub worm, allow our animals to thrive, without the use of hormones or antibiotics. Passion and patience fuel our farmers, and it shows in the exceptional quality of our meats. Our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Saint. Louis has to offer. See you soon!
STUDENT EXPERIENCES
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Ashley Y.Reviewed on 10/25/17This was a great insight into making bacon. Also we got to try some amazing bacon. This was a fun time, thank you
This was a great insight into making bacon. Also we got to try some amazing bacon. This was a fun time, thank you
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Josh C.Reviewed on 10/25/17Great class experience. Teacher discussed local sourcing options and the advantages of each. Demonstrated technique for curing pork belly and shared information on different types of curing. Walked us through the remainder of the curing process and specifics on different woods for smoking and recommended temperatures. At the end we tried two different types of bacon that I was not familiar with before the class, and they were both excellent. Class was not particularly hands-on or technical, but a great overview of bacon making with tips to take home. Teacher also allowed class access to copy his bacon recipe for use at home.
Great class experience. Teacher discussed local sourcing options and the advantages of each. Demonstrated technique for curing pork belly and shared information on different types of curing. Walked us through the remainder of the curing process and specifics on different woods for smoking and recommended temperatures. At the end we tried two different types of bacon that I was not familiar with before the class, and they were both excellent. Class was not particularly hands-on or technical, but a great overview of bacon making with tips to take home. Teacher also allowed class access to copy his bacon recipe for use at home.
