Pork Leg Butchery Class

The Local Butcher Shop butchers will explain and demonstrate the versatility of a pig leg. This class will focus on the many different butchering techniques that can be used on a pig leg; boning out a leg, cutting the muscles along the seams, tying roasts, slicing the pork for scaloppini or steaks, and how to use the trim to make sausage. Each student will get hands on experience and share the bounty of a pig leg with one other student—2 students per leg; approximately 12-13 lbs. of pork to take home per student. 

Inform The Local Butcher Shop of all food allergies two week prior to class.

Cancellation/Refund Policy: Refunds for cancellation requests received at least two weeks before the class date are eligible for a refund. If a class is sold out, you may receive a refund ONLY if we can sell your spot, regardless of the two week policy. No refunds will be offered for cancellation requests less than two weeks prior to the class date. NOTE: Classes may be cancelled if there is not enough registration (which rarely happens!) In that case, you will receive a full refund, or you will be given the option to reschedule.

Host or Publisher The Local Butcher Shop