Final Nose to Tail Butchering Class with Chef Alex Pope
Next up is the final class of the Nose to Tail pig butchering series with Chef Alex Pope of The Local Pig butcher shop: The Ham! Mmmm, ham….
We started with the head, and we moved towards the tail with each subsequent class. We will work on breaking the hind leg of a pig down into smaller pieces, where to cut to yield hocks, how to inject a ham with brine and talk about the process to make coppa.
Tastings will include
- coppa – a lightly cured “free form” ham flavored with sage, orange and clove
- brown sugar ham – ham steaks brined in brown sugar and rosemary – roasted and served with pretzel bread for sandwiches
- ham hock confit – black pepper and thyme cured pork hocks cooked in pork fat – served inside of tamales.
In addition to coffee, soda and water, there will be beer for those interested.
Nose to Tail Butchering
The Local Pig
2618 Guinotte Avenue
Kansas City, Missouri 64120
Google Map for directions
Sunday, Dec. 2nd l 3-5pm l The Ham
$35 per class, Members of SFKC only
includes class and tastings
Reservations at Brown Paper Tickets
This whole series of classes 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.
Not a member or want to bring a non-member? That’s easy! Join Slow Food KC It’s only $25 for a one year membership. Questions? Contact Liz at firstname.lastname@example.org or 816-809-6518.
A percentage of sales comes to Slow Food Kansas City and the group’s philanthropies.