Pork Butchery and Charcuterie - Two Day Workshop

A two day, hands-on in-person butchering and cooking class culminating in a lunch served with wine and beer each day. This class is limited to 12 students. Review our registration and cancellation policies here.

Are you a lover of swine? Do you want to meet your meat? This two day series is a deep dive into all things pork. 

Chef Gracie became a butcher after spending ten years as a vegetarian. She decided that if she was going to eat meat, she wanted to know as much about it as possible and learn to utilize the entire animal. She moved to Italy to farm pigs, worked at the Fatted Calf in Hayes Valley, managed Avedano’s Butcher Shop in Bernal Heights and went on to raise, slaughter and prepare her own pigs in Nevada City. After leaving this course, students will have a better appreciation for the whole animal, and a deeper understanding of where their meat comes from and how to honor the animal by utilizing every single part. 

Day one will be spent butchering a whole hog, prepping, brining and seasoning meat to be preserved and smoked on day two, and cooking a simple, delicious lunch of pork chops and baby back ribs. Day two will be focused entirely on charcuterie. Students will learn to smoke, confit, steam and more! Students will go home with leftover meat to enjoy! 

MENUS

Day One, Saturday, June 15, 10 am-2 pm: 

Cast Iron Seared Pork Chops with Nectarines and Fennel 

Dry Rubbed Baby Back Ribs with Honey Mustard Barbeque Sauce

Coleslaw - Pickled Mustard Seeds, Shallots, Carrots and Cabbage

Potato Salad - Pickles, Dill, Garlic Aioli 

Day Two, Sunday, June 16, 10 am-2 pm:

Charcuterie board of your dreams!

White Wine Steamed French Picnic Ham with Herb Rub 

Ciccioli - Spicy Italian Pork Rillette

Bacon 

Fennel Sausage Crepinettes 

Tonno di Maiale - Tuscan Jarred Pork with Olive Oil 

Fresh Bread and Seasonal Salad

This menu contains the following common allergens: Wheat, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!