Learn to Cut and Wrap a Hog at Home Learn from a knowledgeable butcher how to cut a large piece of meat into small sections--at home! Join butcher R

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Learn to Cut and Wrap a Hog at Home

Rian butchering

Learn from a knowledgeable butcher how to cut a large piece of meat into small sections--at home!

Join butcher Rian Rinn in a private home for a demonstration of how to cut a half-hog into specific cuts. The class will cover primal cuts, retail cuts, where they come from on the animal, how to wrap them, and tips on preparation and cooking.

Everyone will go home with a cut of meat!

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PLEASE JOIN US FOR THIS SMALL CLASS IN SANTA ROSA!

SUNDAY, NOVEMBER 11, 3-5:30 pm

$35/person which includes demonstration/instruction, handouts, refreshments, and a cut of meat to take home. (This class normally costs over $100/person. Our thanks to convivium members Rian Rinn and Jenine Alexander for offering the class to us at this very special Slow Food rate.)

Save your place by emailing Lisa Henson, lisahenson@yahoo.com. Once you are confirmed, send a check to Slow Food Sonoma County, PO Box 1494, Healdsburg 95448.

Home of Cappie and Tom Garrett, 1104 McDonald Avenue, Santa Rosa

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Rian

Butcher Rian Rinn was born in Dry Creek Valley. As a child Rian was an active member of 4H raising livestock for auction. He attended culinary school in San Francisco and soon realized his passion lay in meat and livestock production. When he was head butcher at Willowside Meats, he perfected his craft at custom beef, lamb, and pork cutting, smoking, and sausage making. Currently, Rian breaks down whole carcasses for farmers at Golden Gate Meats. He will have his own shop open soon that will include an educational component and the best meat in town!

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