$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 current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.