Date: 04/07/2013
Time: 2:00pm - 4:30pm
Cost: $100.00

What better way to spend a Sunday afternoon in spring than learning to butcher a pig and making fresh sausage? Join Ethan Bisanga of feastworks for this one day class where you will learn the primal cuts of the pig and how to divide them into standard market and restaurant cuts. Both demonstration and hands-on methods are used to butcher the side of pork into steaks, roasts, ribs and loin. The remaining meat will be ground with herbs and seasoning and stuffed into casings – ready for the BBQ. Each participant will take home a selection of the meats and sausages as well as recipes.

About the Butcher: Ethan Bisagna, a Washington native, grew up surrounded by some of Washington’s best farmland.  After extensive travels around the world, he decided to go back to Washington where he received a degree in the culinary arts.  He possesses a real appreciation for farm fresh produce and artisinal dairy and livestock farms.  After cooking in Washington for a while, Ethan moved to Portland to cook and explore the farm and winery culture of Oregon.  Ethan has studied wine through the Wine and Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil’s Meat Market and as the Head Butcher for Laurelhurst Market.

To register for the class, please call the shop at 503-233-8691.