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 lb of pork cuts, a boning knife and cut resistant glove.
- Write down the CRNs (ex. 22398) of your selected classes to register.
|CRN||Location & type||Days & time||Dates||Seats available||More info|
|17036||RC BLDG2 205||
Robert M McCue
Tuition: $169.00 Fees: $90.00
Notes: Must reg/drop 2/14.Close-toed shoes required/apron optional.