Tag Archives: butchering

The 100th Post! Chopping up a baby lamb

Our "course materials" fresh from the farm

Can we get a syndication deal now?

As a slight change of pace and in preparation for Passover, Gordon and I signed up for a lamb butchering class taught by the amazing Ryan Farr of 4505 Meats. In true heathen style I came across Ryan in a New York Times article on fried pig skin. In addition to the delicious sausages he sells at the Ferry Building Farmers Market, Ryan is known for his amazing chicharrones, that he thoughtfully shared with us at the end of class (along with some grilled kidneys and other treats). The class was held in San Francisco non-profit,  incubator kitchens of La Cocina.

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Filed under Meat, Passover, Snout to Tail