$175 per person
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.
Pork Rib Roast, Homemade Bacon, and Pork Rillons
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.