Pig Butchery and Cookery

  • Saturday, June 08, 2019
  • Sunday, June 09, 2019
  • 2 sessions
  • Saturday, June 08, 2019, 10:30 AM 2:30 PM (PDT)
  • Sunday, June 09, 2019, 10:30 AM 2:30 PM (PDT)
  • BARN Kitchen Arts, Class Code KI060819SW
  • 1

Registration

  • $225 + $115 materials fee
  • $175 + $115 materials fee

To register and pay off-line, please call the registrar at (206) 842-4475 x216 or come into BARN.

Be sure to "Join Waitlist" if this class fills (there is no cost to do so) and we will notify you if a seat opens up or this class gets offered again.

Join us for a two-day hands-on butchery, and cookery workshop. We’ll spend the first day breaking down sides of local, humanely-raised hogs into primal and subprimal cuts. On the second day, we’ll show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of pork cookery as we make sausage, paté, and porchetta. We'll also discuss the process of making your own pancetta and ham. You’ll feast on ribs, loin racks, and tenderloins, and still have plenty of meat left to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery. Take-home perks: Students will go home with their share of meat and bones, cooked product that we do not consume in class, plus recipes.

Students should bring:

  • An apron
  • 6" boning knife
  • Cooler to take meat home


Instructor: Tracy J. Smaciarz, Artisan Butcher

Tracy Smaciarz, president of Heritage Meats, is a second generation artisan meat processor and butcher. He is nationally recognized as an expert in whole animal butchery, and has a reputation as a precision meat cutting engineer, a dedicated advocate for small, thriving, independent growers to effectively market their meat products to local restaurants and retail locations and an enthusiastic educator & business consultant of all things meat. Smaciarz’ hearty personality and lifetime of butchering experience uniquely qualifies him like few others in the country to make the grade in meat consumer education, industry outreach and the art of butchering.

Smaciarz extended his passion of whole animal butchery to include responsibly bred pork sourced from family farms by introducing a number of Pacific Northwest hog growers’ to Cochon 555. Cochon 555 is a top tier, traveling culinary competition hosted in large cities throughout the country featuring the highest quality pork ingredients and products. Smaciarz has showcased his legendary talents as a featured butcher for Cochon in Seattle, Cochon Heritage Fire in Napa and the Aspen Food and Wine Show. He’s given meat cutting demonstrations for many of Seattle’s top chefs and at farm-to-table dinners showcasing the art of meat cutting to diners in private settings.

See Tracy's complete bio here.

Tracy will be accompanied by Miles James, who has owned his own meat-centric restaurants, including Dot’s Delicatessen then Dot’s Charcuterie and Bistrot in Fremont, as well as his most recent venture, Dot’s Butcher and Deli, which closed in Pike Place Market last May.


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