Join The Shambles to explore the fundamental differences in theory and application of two styles of butchery and the types of pork that best suit them. We will work with two distinct different breeds of pork, with different lifestyles and upbringing, and discuss why each will benefit the ultimate application. With the European style, we will identify, cut, and discuss: salami, coppa, prosciutto, spalla, culatello, and pancetta. With the American hog we will go over chops, roasts, hams, bacon, and fresh sausage. Drink & snacks included. Guests receive 20% voucher for retail/restaurant as well as a generous gift bag with a variety of the products gone over that day.

Tickets available on eventbrite here.