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Tonight at the Curiosity Club: "Whole Hog Butchery" with Rob Roy the Butcher and Charcutier for Nostrana

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Join us Tonight at the Hand-Eye Supply Curiosity Club in lovely downtown Portland, Oregon as Rob Roy, the Butcher and Charcutier at Nostrana breaks down a hog from nose to tail to trotters.

Tuesday, Oct. 16th
6PM PST
Hand-Eye Supply
23 NW 4th Ave
Portland, OR, 97209

As a Butcher in Portland Rob Roy revels in the ability to visit the farms where the animals are raised, to witness the growing of nourishing foods, and to advocate for local farmers. He works to create an important connection between the farmers and the patrons of the restaurant by responsibly butchering the animals we consume.

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Rob will be butchering a hog and discussing why it is beneficial for the farmer and the consumer to buy and use the whole animal from nose to tail. You will learn where different cuts of pork come from, how to break them down, and how to prepare them for the table. What part of the hog needs to be eaten first, what should be brined, cured, frozen, made into sausage? He will talk about curing ham, pancetta, guanciale, lardo, making of delicious charcuterie, and more on food preservation. Rob will inform you on the benefits of lard and bone stock and the many ways to cook up a pig head. He will hand out recipes so you can have a breakdown party yourself, then feed your family for months. Come learn how all the parts fit together and how to be responsible with the whole thing.

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