On Wednesday evening, I had the good fortune to be able to sit in on a pig butchering demo here at the shop. The demo was conducted by Julie, our in-house charcutière, and Jason, the chef at our South End location. What a pair they made! Jason did the butchering and Julie spoke about how she uses different parts of the pig to create her delicious porky products.
This demo (and the one happening this coming Wednesday) were a first for Formaggio Kitchen, inspired by Cochon 555 a pig-themed event that is happening in Boston today. It turns out that there are a lot of fellow pork lovers out there and we were overwhelmed by the response to the first demo we scheduled – so much so that we scheduled a second and still had a lengthy waiting list! Hopefully we will get to do this again soon! I even hear some buzz that we may do a similar type of demo with spring lamb… Stay tuned!
A lot of careful preparation went into the class. I happened to be working on the Sunday three weeks ago when Julie and Jason broke down a small pig from Falter Farm, MA in order to figure out how they wanted to organize their presentation. (more…)