Experience noble pig butchery in this hands-on course. We break down a half hog into primals, subprimals and market cuts plus cooking recommendations and recipes. Take home 20-25 lbs of pork cuts, a boning knife and a cut resistant glove.
- Write down the CRNs (ex. 22398) of your selected classes to register.
- Class type:
- in-person: online: hybrid:
|CRN||Location & type||Days & time||Dates||Seats available||More info|
RC BLDG5 241
from 1 to 5:20pm
|October 12, 2019||
Robert M McCue
Tuition: $169.00 Fees: $90.00
Notes: Must reg/drop by 10/10. Close-toed shoes req/apron optional.