Learn the Art of Butchering with the Help of Wyebrook Farm

--via Nina Lea Photography, Main Line Today.

Honey Brook’s Wyebrook Farm is starting the year by offering classes on the fine craft of butchering. During the series of classes students will get the opportunity to, among other things, learn the art of making charcuterie and sausage, making these classes an ideal gift for both the cooking and food aficionados in your life, writes Ronna Dewey for the Main Line Today.

The cost of enrolment is $80 for one person, or $150 for two people participating together, with the number of spots limited to between 10 and 15. A higher $120 per person fee includes a mouth-watering pork centric three-course meal which is also offered separately for $45 to people who only want to enjoy the results, without participating in the class.  

The first class on offer is the Heritage Breed Pig Butchering Class, which will take place on January 9th and 23rd as well as February 6th from 3 to 5 p.m. The class will include a butchering demonstration from nose to tail as well as an introduction to the farm. This will help students learn such things as where bacon comes from, what baby back ribs are exactly and how to find them, introduce them to cuts that are not usually seen in the market, and give participants a chance to learn several recipes.   

The second class offered as part of the art of butchering series is Fresh Sausage-Making Class, scheduled for January 16th and February 13th from 3 to 5 p.m. Thanks to this class, every true food enthusiast can learn how to make homemade sausage using a hands-on approach.

Finally, on January 30th and February 27th from 3 to 5 p.m. interested students will be able to take the Charcuterie-Making Class. Apart from enjoying a tour of the farm, students will learn the art of curing meats, and get a chance to taste the final results.

More information with specific menus for each class can be found at http://wyebrookfarm.com.

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