« Previous Post | Cheese (B)Log Home | Next Post »

Next Class: Going Whole Hog

One more reason to be happy about living in Oregon: the new hazelnut-finished pork from Tails & Trotters. Morgan Brownlow and Aaron Silverman launched Tails & Trotters with a goal of developing prosciutto and cured meats with a distinctly NW flavor. Aaron (the man behind Greener Pastures free-range chickens) and Morgan (former chef and master butcher at clarklewis) began raising pigs and curing meats together a few years ago. Although their cured meats aren’t available yet, you can buy their fresh pork at several local farmer’s markets, including the new Irvington Farmer’s Market.

We’re delighted to have Morgan and Aaron here to offer Going Whole Hog on Wednesday, September 16th. In this class, Morgan will discuss the various cuts of pork, their characteristics and why you’d choose one over another for a particular preparation. Aaron will share how nuts (and other feeds) impact the texture and flavor of the meat. If you’ve ever been flummoxed by your choices at the meat counter or wondered about the growing emphasis on what animals are fed, join us on the 16th!

When: Wednesday, September 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20 Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Seating is limited and classes fill quickly. Cancellations are refundable up to 24 hours before class. Participants receive a 10% discount on purchases the evening of the class.