Slow Food Kansas City is excited to announce the final three classes in the Nose to Tail pig butchering series with Chef Alex Pope of The Local Pig butcher shop!  We started with the head and now we’re moving towards the tail with each subsequent class.

In each class you’ll learn the individual cuts from each section of the pig and how to utilize all the parts of this flavorful animal. The classes will include a tasting of the parts we are learning to butcher and how to use them. Coffee, sodas, and water will be available.

Summer (July 8th): The Loins. In this class we will learn how to cut bone-in pork chops, boneless pork chops, pork t-bones and walk through
curing pork tenderloins for lomo.

Fall (Sept 9th): The Belly. In this class we will learn how to fabricate a whole pork belly, then cut down to a center cut pork belly. We’ll cover how
to cut spare ribs and cover the steps to curing bacon.

Winter (Dec. 2nd): The Ham. In the final class of the series we will work on breaking the hind leg of a pig downinto smaller pieces, where to cut to
yield hocks, how to inject a ham with brine and talk about the process to make coppa.

This whole series of classes is for Slow Food Kansas City Members only.

Alex Pope is a veteran of top Kansas City restaurants such as The American Restaurant and R Bar. In 2011, Pope was named among the best new chefs in the Midwest by Food & Wine magazine.  In addition to his new venture, The Local Pig, he’s the chef for Vagabond Pop-up culinary events.  Read this article in The Pitch for more information on Alex and The Local Pig Butcher shop.

Nose to Tail Butchering

Not a member or want to bring a non-member?  That’s easy!  Join Slow Food KC It’s only $25 for a one year membership.  Questions?  Contact Liz at lizsccs@gmail.com or 816-809-6518.

A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.

Did you know Slow Food KC Blend coffee from the Roasterie is available for purchase?  Developed by The Roasterie, Slow Food Kansas City Blend is a robust coffee with fruit notes and a smooth finish. This blend, featuring the distinctive red snail Slow Food logo on the label, will be offered for sale in grocery stores and at all Slow Food events.  A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.