Whole Animal Butchery & Lecture
In an extended, all-morning session, see how to break down a whole hog and learn the differences in techniques for butchering fresh cuts compared to the cuts and muscles commonly used for charcuterie and salumi. Different parts will be prepared for cures and a tasting of finished products will be provided at the end to compare the various techniques explained during the class.
In addition, there will be a discussion on whole carcass utilization as well as the issues and opportunities affecting ethical meat on your menus.
Limited to 20 registrants (no auditing).
Instructors
Steven Goff
Chef/Owner – AUX Bar | Brinehaus Meat & Provisions
Steven Goff is the Co/Owner and Executive Chef of AUX Bar as well as Brinehaus Meat and Provisions, an Asheville based food truck. Steven is responsible for day-to-day management of operations, marketing, menu design, business development and cooking classes. He is former head butcher of Standard Foods in Raleigh and former Executive Chef/Owner of the King James Public House in Asheville. Goff’s work has been mentioned in Food and Wine Magazine, Bon Appétit, Garden and Gun, as well as many local publications. Steven has worked in various aspects of the hospitality industry for over 20 years and holds degrees in Culinary Arts as well as Baking and Pastry.
Meredith Leigh
Author, Butcher, Ethical Meat Advocate
Over the past 17 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer – all in pursuit of good food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. Meredith travels worldwide teaching charcuterie, food production, and system thinking as applied to our food future. She also pursues writing and editing, namely of poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere.