Contrary to popular belief, bacon is not the only pork product. There are chops, loins, pork belly, spare ribs, and even some more popular cuts. Also, there are the uncommonly used parts at restaurants and home like the crackling, cheeks, ears, feet, tail, and lardo. Oh lardo, how we love you.
How exactly do we get these cuts and parts of the pig….what do we call them and what do we do with them? Well, wonder no more! Chef Tim LaBant (recently featured on PBS) of The Schoolhouse at Cannondale will take you on a tour from snout to tail on March 15 from 11 to 2 pm at Millstone Farm in Wilton. Tickets to attend are $70 per person and that includes tax and tip.
Here’s everything you’ll get for attending:
- A complete butchery workshop on how to use every part of the pig
- A catered lunch on the farm
- Cocktails (you can also BYOB!)
- A special Q&A session with Chef Tim LaBant
Pig Carving 101
Date: March 15, 2014
Time: 11 am to 2 pm
Cost: $70 per person
Location: Millstone Farm
Address: 180 Millstone Rd
Wilton, CT 06897
Dan and Kristien Del Ferraro
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