What You'll Learn
By the end of the class, you will:
- Be able to break down large cuts of pork into portions fit for serving.
- Roll and tie a perfect pork roast.
- Understand how to properly season pork to maximize its flavor.
About This Class
Love pork but tired of those same ‘ol recipes you’re always making? Expert butcher and owner of the Fatted Calf, Taylor Boetticher, will teach you how to get the most of your two of our favorite cuts: The loin and the belly.
You will learn how to separate the loin into chops, ribs and roasts and demonstrate how to stuff and roll a stunning pork rib roast. For the belly, we’ll make bacon (you read that right, we will make bacon from scratch), as well as pork rillons, succulent braised belly that will melt in your mouth. We will talk about basic techniques for working with each cut, as well as seasonings and cooking methods to maximize flavor.
Working with these cuts, under the guides of an amazing butcher, will have you knocking the socks off of your next dinner party guests. This is an amazing opportunity to learn from a master – you don’t want to miss it.
Menu
Pork Rib Roast, Homemade Bacon, and Pork Rillons
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Taylor Boetticher
Taylor Boetticher is the owner of Fatted Calf Charcuterie, which opened in 2003 and now has locations in Napa and San Francisco. He attended Culinary Institute of America in Hyde Park, then worked for a stint as an apprentice to legendary butcher Dario Cecchin in Tuscany before moving to the San Francisco Bay Area. He has been featured in the New York Times, Food & Wine and Saveur, where the Fatted Calf was included in the editors’ annual list of their favorite foods and trends.