swine and wine at IDT.
a couple weekends ago, the institute of domestic technology hosted swine and wine, a hog butchery demonstration by mallet and cleaver's jered standing. the event featured three wines, some delicious snacks beforehand, the breakdown of half a duroc pic, and then a tasting from three different parts of the pig. we even got to take home several cuts of pork at the end of the night. it was a lot of fun and really educational.
it was a very open class with lots of questions being asked while jered broke it all down. we started with the head and half the body of a duroc heritage pig. after breaking the hog into quarters, jered started getting into all the different cuts, with explanations on how to cook them, which parts would go into sausage (and why) and which are his favorites. it's amazing to see how much food half a pig can provide, and how little of it is actually waste (maybe 1-2 handfuls).
jose rivera from belcampo dtla was the one cooking for us! jered handed him cuts of coppa steak, loin chop and top round so that we could do a "pork tasking" of three different parts of the same pig. they were cooked simply and minimally, SO delicious, and all had a different flavor profile and texture.
if you want to experience this for yourself, you're in luck! jered will be guest butchering at wild wood ovens in eagle rock this saturday! PLUS, he'll be making a porchetta for the chef to serve later that evening. more details here! he also teaches a whole chicken butchery class through IDT that i did a couple months ago. that one is hands on (so no pictures) but also really educational and worth doing (and i don't even really like chicken).