The Basics of Bacon with Hand Hewn Farm
Join Doug & Andy of Hand Hewn Farm in the 1400 Food Lab kitchens for a series of butchery, curing and cooking classes all centered around homegrown heritage pigs. In their second installment, it’s all about BACON!
In this 3-hour class, we’ll cover the basics of pork butchering and most specifically, pork belly. Learn how to cut your own bacon, cure it, smoke it, and cook it. During the class, we will also explore other dry curing options like pancetta, guanciale, and ventréche and how to take full advantage of all the pig has to offer.
Each student will take home a slab of bacon they cut and cured themselves – packaged and ready for freezing or cooking – as well as a rack of ribs from Hand Hewn Farm.
There will be plenty of bacon for snacking during class and you will also enjoy a charcuterie board of specially-selected Hand Hewn Farm meats accompanied by cheese, fruit and bread.
Doug Wharton and Andy Lane are part of Hand Hewn Farm in Western Tuscarawas County. They started their agricultural journeys on separate homesteads in Knox County as they learned to raise pigs, chickens, rabbits, and ducks. When it came time to harvest their livestock for food, they felt compelled to make the most of it. Through reading, watching, and a whole bunch of trial and error they’ve learned how to butcher, cook, and cure so well that they had to share their knowledge with others. During the fall and winter months, Doug and Andy travel the country teaching farmers, chefs, and foodies about humane slaughter, no waste butchery, and charcuterie.
This class is limited to 8 participants and will sell quickly – so grab yours now!
Date: September 19, 2018 6:00 PM-9:00 PM
Location: 1400 Food Lab | 1400 Dublin Road, Columbus, 43215 | 6146363164
Admission:
Tickets: $115/person and include take-home portions of bacon and ribs.
A minimum of 6 registrants are required for this class. All ticket purchases must be made prior to 5:00 PM, Sept 17th. No refunds or cancellations after Sept 12th. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at 614-636-3164. Tickets are NOT transferable to different events.
Event website: eventbrite.com
