The Art of Butchery will leave you with a ton of knowledge on butchering an animal. Through working, learning, researching and teaching, your guide seeks to revive an age-old craft that has fallen out of step in current methods of purchasing and preparing food.
This workshop was featured on CBC's The Sunday Edition with Michael Enright.
This class will be hands-on and you'll be taking home 20 lbs of fresh pork meat, wrapped for storage.
You will be taught how to break the hog into 'primals', which are the first cuts that represent the largest portions of the animal. This is followed by the 'retail cuts' which, for instance, are the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the head (headcheese, guanciale). As always, this class is hands-on.
You want to take this class because:
- You're a rural or urban homesteader who wants to learn how to butcher your own livestock or that of a local farmers
- You're a home chef and want to become more familiar with the anatomy of a pig and proper processing techniques
- You're a doer and are curious about the butchery process and yearning to learn a valuable, hands-on skills.
The pig comes from a local and sustainable farm called Growing Broke Farm. We believe that this farm represents the best possible life for a pig.
- Access to a professional teacher with extensive experience in butchery.
- Local and sustainable pig. We choose to support farmers who honour and respect the 'piginess of the pig'.
- Small class sizes and a whole pig . There will only be 8 people maximum in this class.
- Taking home pork meat!
"Ami and Wes - the butcher - were fantastic. I booked a class for my friend's bachelor party and the experience exceeded our expectations. We cooked the chicken and sausages afterwards at a BBQ and it was really amazing, high-quality meat!"
- Peter Huang, Workshop Participant
When: Sunday, February 26th 10:00am-2:30pm
Where: Artisanale French Country Cooking - 214 Woolwich St, Guelph, ON N1H 3V6
Cost: $215.00. Includes 20-25 lbs of local and sustainable meat, all materials, and lunch. There will be a maximum of 8 participants and we will be working on a whole pig.
To Bring: A sharp boning knife and your favourite apron. If you don't have your own boning knife, you can borrow one of ours.
**You do not need to register through Eventbrite to be a participant of this workshop. If you do not wish to register this way, please contact email@example.com. We can accept cash and cheque.
- Minga will provide a 100% refund for workshops cancelled by Minga.
- If a registrant cancels a workshop with more than 5 days notice, a 100% refund will be issued.
- If a registrant cancels with less than 5 days notice or does not show up, no refund will be issued.
- The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.
* Please note that we’ll be sending out information about specifics of the workshop a few days before the workshop, including a reminder of what to bring.
Wesley Clarke has dedicated his career to craft butchery for over 10 Years. Splitting his time between Toronto and Montreal, two of Central Canada’s most forward-thinking food destinations. He studied at Lester B. Pearson College in Montreal, after which he cut his teeth butchering in Atwater market in early 2005.
Since returning to Toronto in 2008, he has been a stalwart at arguably the city’s highest rated shop for quality and service. There, he developed important relationships with farmers and producers in and around Southern Ontario. Continuously learning and researching, Wesley has expanded his repertoire to the culinary arts, as well as charcuterie. He has been a formidable teacher and mentor to many of his colleagues as a result of his extensive knowledge and experience.
In 2014, Wesley and his young family moved to the Guelph region where they are establishing a solid foundation in the community. In contrast to the hustle of the big city, Wes is embracing the rural lifestyle - dedicating his focus on creating and maintaining a self-sustaining, healthy environment for his family to grow up in.