“Snout to Tail” Whole Pig Butchery

Pork, various cuts and many ways to prepare them. From the hand of master butcher Brent Young, this is a course that specializes in select cuts and artisan techniques without neglecting the sustainable perspective.

Use every part of the pig and work with local producers, a journey between traditional technique and sustainability

“Good cooking should be fun.” For Brent Young, cooking is an experience and this course is a complete experience. From the acquisition of the meat, the cutting technique, to the preparation and enjoyment.

The plan, step by step, will guide you how to process each part of the pig. Some things are better directly to the coal, and other things that need to be cured or brined.

Upon completion of this course, you will be able to:

– Follow the master butchery techniques step by step in order to get the most out of the whole animal.

– Apply various cooking techniques using different types of meat cuts.

– Enjoy the process and understand the importance of sustainable consumption.

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Course curriculum

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - An Introduction to Butchery
Chapter 3 - All About the Pigs
Chapter 4 - Pork Chops & Tenderloin: How to grill them quickly
Chapter 5 - Braised Cuts: Pork Hock Ragu with Tagliatelle
Chapter 6 - Sausage: Fennel & Garlic Sausage & White Beans
Chapter 7 - Bacon: Smoked Pork Belly
Chapter 8 - American Ham: Brined & Slow Cooked
Chapter 9 - Head Cheese
Chapter 10 - Country Pate
Course Farewell

What you'll learn

From the most basic practical theory about professional tools, pork varieties, and types of cut, to the best optimal preparation techniques for each cut.

You will learn about the professional tools of a butcher and how to use them correctly depending on the type of pork, the type of cut, and the culinary purpose of each piece of meat. Likewise, you will also find at your disposal a detailed explanation of the process of making sausages, smoked pork, grilled pork, healing techniques, roasted ham, pork cheese, and many other techniques so that you can get the most out of the whole animal.

Who is it for?

To all those cooking lovers of the world of meat who are interested in delving into pork butchery techniques.

What you’ll need

  • Boning knife
  • Large scimitar
  • Bonesaw
  • Brine Injector
  • Meat grinder
  • Deli slicer
  • Sausage stuffer / hopper

*Equipment recommended for some recipes (though not essential for the course)

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Brent Young rescues the traditional ways of preparing meat and encourages responsible consumers within our own community.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 58 min of HD video
  • 7 recipes
  • 35 lessons
  • Recipe book
  • 9 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Portuguese
  • Medium

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