Pork Up Close and Personal: Fleisher’s Meats Butchery Master Classes

This just in: In June the first Fleisher’s Meats–meaning the original retail outlet in Kingston–will teach a day-long $300 class in pork slaughter and butchery, complete with a farm visit, some hands-on sausage-making and three meals, the last of which is a dinner made by the Fleisher’s team.

Details about the day, which is called Pig 2 Pork, as well as their $2,000 June Butchery 101 course (that’s the real deal, and tuition includes a set of knives and a scabbard) direct from the source, below. Though in this day and age, we wouldn’t be surprised if both were sold out already. If so, you’ll just have to keep buying your breasts and chops directly from the butchers themselves from their Brooklyn shop at 192 Fifth Avenue.





Sunday, June 3rd 2012

This day’s worth of behind-the-scenes demonstrations will allow
participants to observe examples of sustainable practice in food
processing. From a farm visit where a pig will be slaughtered to butchery
demonstrations at Fleisher’s Meats, participants will see firsthand
their local food system in action.

This event is for everyone regardless of culinary knowledge or experience.
We welcome professional chefs and butchers as well as anyone interested in finding out where their food comes from.

Cost: $300, includes breakfast, lunch, pork butchery demonstrations, a hands-on sausage-making workshop, and a fabulous locally-sourced, pasture-raised dinner prepared by the Fleisher’s team.

Location: Fleisher’s Kingston, 307 Wall St. Kingston, NY 12401

We will also be holding our Butchery 101 course starting June 3rd at our Kingston location.  In this 5-day class students (limited to 8 per class) will make sausage, cure charcuterie, carve carcasses (pig, chicken, lamb), witness a slaughter (or 2!)  and learn about sourcing and sustainability, among many other activities. This introductory class provides students with both hands-on butchery experience as well as lecture and demo segments from Fleisher’s owner Joshua Applestone, Fleisher’s head butcher Bryan Mayer and Master butcher and former Culinary Institute of America instructor Hans Sebald.

Spaces are very limited so we encourage interested participants to sign up as soon as possible. The cost is $2,000 per participant plus a $100 materials fee. A non-refundable deposit fee of $1,000 to hold a space must be made when you sign up. (Participants must pay for their own accommodations; a list of hotels and B&Bs will be made available to you.) Each participant will receive their own set of knives and a scabbard (included in the fees) to take home as well as a wealth of butchering knowledge.  

For more information please visit our website at www.fleishers.com , call the shop at (845) 338-6666 or email anna@fleishers.com.

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