Nose to Tail Butchering with Chef Alex Pope
Slow Food Kansas City is excited to announce the Nose to Tail pig butchering series with Chef Alex Pope of The Local Pig butcher shop! We will start with the head (then move towards the tail with each subsequent class).
The first class in the series is Sunday, February 19th and will focus on pork heads. Learn the individual cuts from a whole pig’s head and how to utilize all the parts of this economical and flavorful portion of the pig. We will work on curing jowls for guanciale, cutting cheeks for braising and making headcheese. The class will include a tasting of the parts we are learning to butcher and how to use them. Coffee, sodas, and water will be available.
The subsequent classes will work on the shoulder/boston butt, loin and ribeye, belly, ham/back leg and feet/shanks. This class (and the whole series) is for Slow Food Kansas City Members only.
Alex Pope is a veteran of top Kansas City restaurants such as The American Restaurant and R Bar. In 2011, Pope was named among the best new chefs in the Midwest by Food & Wine magazine. In addition to his new venture, The Local Pig, he’s the chef for Vagabond Pop-up culinary events. Read this article in The Pitch for more information on Alex and The Local Pig Butcher shop.
Nose to Tail Butchering – The Head
with Chef Alex Pope of The Local Pig
The Local Pig
2618 Guinotte Avenue
Kansas City, Missouri 64120
Google Map for directions
Sunday, February 19, 2012
3:00pm to 5:00pm
$35 per person, Members of SFKC only
includes class and tastings
Reservations at Brown Paper Tickets
A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.