Suzanne Tracht Pig Talk

From bacon to pork chops, get schooled on pig butchery and cooking by Chef Suzanne Tracht of Jar and Huntington Meats at their Farmer's Market shop. The in-depth class showcases all things pork with Huntington's expert butchers John Escobedo and Robert Ore demonstrating the break down of a whole pig, portioning primal cuts, grading and sizing and a quick guide of questions for your local butcher. After class, head over to Sur la Table for a cooking demo by Tracht, applying her signature recipes for the various cuts. Pig out on complimentary tastings including braised pork shank, pork belly and pork tenderloin salad with arugula and crisp lardo.