418 A St.
Springfield, OR 97477
Adam Danforth a James Beard and IACP award-winning author and butcher will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and do the same on another side of pig, with guidanc