@biglousbutcher
Inspired by Old World butcheries and bistros, Big Lou’s Butcher Shop satisfies discerning carnivores with a focus on fresh, sustainable and local meats. Recently , Two Chefs butchers began sharing their carving know-how in small, group-focused two-hour classes which cover a variety of facets of the art and craft of butchery.
Deer – FEBRUARY 27
The end result will be a variety of prime cuts and freezer-suitable home use portions. This class will be dependent upon the availability of fresh carcasses from certified farms, and will be a minimum of three hours including some hands on work.
Each 6-person class will begin with an introduction to sausage making with an overview of the equipment used and needed, a discussion of different casing styles and the advantages and purpose of each. The introduction should take about 10-minutes lecture and then students will progress to breaking down prime cuts of pork, and beef in preparation for the grinder.
Our butchers then guide students through the seasoning and flavouring process to help them develop an understanding of different flavour profiles like breakfast sausage, bratwurst, chorizo, and sun-dried-tomato links. Students finish their masterworks as a team with other class members by working as a group to create their own fresh sausages to take home. Each student will walk out of class with 8lbs of sausages to cook and share.
January 18, 25, Feb, 1
