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Maximizing Your Pork Share: Nose-to-Tail Butchery & Cooking
June 23, 2019 @ 2:00 pm - 5:00 pm EDT$50 – $65
Join Long Stone Farm for a culinary tour of the pig from the nose to the tail at Catoctin Creek Distillery in Purcellville, VA. The evening will include unique bites, delicious beverages and a presentation of the pig by Chef Tim Rowley of Leesburg’s Wine Kitchen.
Chef Tim will provide an interactive breakdown of pork primals, demonstrate how primals are further broken down and discuss various cooking techniques while we walk through our cut sheet to provide our buyers with a special visual learning experience. We want to help you honor all parts of the pig in your own kitchen!
This event is less about butchery skills and more about understanding whole animal utilization form a culinary perspective. Chef Tim will provide education about using all the parts of pig, including more specialty items like trotters, liver and jowl. We will take time to share information about the farm and some details about our pastured pork operation so you have a good understanding of where your food comes from, how it’s raised and what is unique about Long Stone Farm.
We invite you to sip and learn about local beverages produced in Loudoun County by Catoctin Creek Distillery, Walsh Family Wine, Notaviva Vineyard and Wheatland Brewing while sampling a variety of unique bites sourced from the nose to the tail. Recipe cards for select dishes will be available.
A ticket includes all food and drinks at this event, as well as some take-home offerings. While this event was designed to assist our hog share buyers, it would be a great event for anyone considering a share or just interested in nose-to-tail cooking. We hope you are able to join us for this unique educational and delectable event.