Butchery Classes on the Menu


Local chef Mark Liberman will hold two butchery classes this month at Steel Magnolia Kitchen. On Tuesday, March 8, he’ll teach a hands-on hog butchery class, demonstrating how to break down a 120-pound Berkshire hog into primal cuts (loin, ham, Boston butt, etc.). Every student will leave with about 12 pounds of pork. The next night, Wednesday, March 9, he’ll teach Sausage 101, showing you how to make your own charcuterie. Again, every student will go home with 10 or so pounds of handmade sausage. Both classes start at 6 p.m. and cost $65 per person. To purchase tickets online, go to http://wholehogbutchery.eventbrite.com/.