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Thursday, May 16, 2013

Salume Beddu Offers Two-Day Course in Hog Butchery

Posted By on Thu, May 16, 2013 at 12:00 PM


If you've always had dreams of being a butcher and curing your own meats like a badass hipster, but you didn't quite know where to start, Salume Beddu has got you covered.

Artisan meat curer and deli Salume Beddu (3467 Hampton Avenue; 314-353-3100) is offering a class they're calling PorkShop on May 19 and 20 (not to be confused with Schlafly Pork Shop on May 25). The two-day class is a hands-on instruction in hog butchery which will cover how to break down a pig, how to make sausage at home and how to use every bit of that animal to create delicious meals. The course will conclude with a nose-to-tail dinner with wine pairings at Parker's Table.

Gut Check spoke with Ashley Schuster Kemps of Salume Beddu to get more details about the course.

According to Schuster Kemps, the lucky porcine model is a 275-pound hog from Live Springs Farm in Carrollton, Illinois.

The first day of instruction will begin at 10:30 a.m. on Sunday, May 19, and will include a morning session and an afternoon session broken up by a pork-filled lunch at Salume Beddu. According to the website for the event, the morning session will cover: the importance of heritage breed hogs with a comparison of supermarket pork to the heritage breed small farmed pork; butchery of a whole hog, primal identification and recommended cooking techniques for those pieces; and finally butchery into sub-primals and prep for the afternoon session.

For those who may not be up on butcher jargon, a primal cut is one of several large sections of meat that would be cut off a carcass during the initial butchery. Pork primal cuts consist of shoulder butt, picnic shoulder, loin, ham and belly.

A subprimal is a primal cut that has been further broken down, into spare ribs, for example.

During the afternoon session, students will learn how to cure guanciale, which is the pork cheek, and how to use the leftover cuttings and bones to make sugo, a slow-cooked red sauce. The final lesson of the day will be sausage-making. Students will be divided into small groups to spice and grind their own sausage.

"We really want to show our students who would potentially get a bilateral half or a whole hog how to use all the parts," Schuster Kemps says. "The offal, the feet, everything. Nothing goes to waste."

Day two invites students to take their new knowledge and put it to work preparing a traditional Italian meal. The prep will take place at Salume Beddu, and dinner will be served at Parker's Table at 6:30, along with wine pairings for each course. Because the second day of instruction is on a Monday, Salume Beddu acknowledges that people may not be able to attend the prep instruction, but students should still come to that evening's feast, which is included in the price of the class.

And while we're on the subject of price, it ain't cheap. But neither is culinary school. The cost for the event is $425, and a $100 non-refundable deposit is required at the time of sign-up. The class will cap at twelve people, so call the shop to reserve your spot today.

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