Posts Tagged ‘butchering’


Hog Butchering Event a Success!

In Butchering,Meat Events on August 17, 2010 by fred Tagged: , ,

The hog

The hog butchering event was quite successful Sunday, with more people waiting in the wings to get into the next one!  A fantastic group from all over Los Angeles got to watch Neal Fraser butcher a 120 pound local hog while enjoying some charcuterie from Neal’s Restaurant BLD and cold drinks.  The event was held at good friends of Neal’s home near the top of the hill at Coldwater Canyon.  Picturesque, even with the pig.

Neal Fraser and the class

 After discussing why we thought the event would be a great idea, Neal proceeded to carve up the pig one primal cut at a time.  The group discussed what you might use each piece for and it became apparent to me why having a top chef lead the class is probably bettter than having your butcher do it — we got a lot of great tips on how each piece could be cooked exquisitely as Neal moved through the butchering process.

Being local, the price for the pig itself was substantially higher than you might pay for a hog purchased on the commodity market — $5.00 a pound rather than $1.20 a pound.  But what we got was incredible.  We know the farm where the pig was raised and the farmer who raised it.  We know it was fed black beans and waffles to finish its flavor (don’t quote me on this, but apparently these provide the pig with additional lycine and lactic acid.)  And we know it was killed and dressed out Friday morning before being brought into town for the event.  It doesn’t get any fresher than that, and knowing all of this about the pig made it that much more interesting and special. 

A stack of primal cuts

On a side note, what brings the price of local meat down?  Seeking out and purchasing locally raised meat products.  The more we start asking our butchers and grocers for locally raised meat, the more they will realize the demand for it is out there.

So, to everyone that was able to attend, thank you so much for your interest and we hope you enjoyed the class and the free takeaway pork!  If you did anything special with it or you’d like to share how it tasted or provide comments or suggestions about the class, please submit a comment on the site.  I’d love to hear it!


Hog-butchering class in Los Angeles

In Butchering,Meat Events on July 29, 2010 by fred Tagged: , ,

I was lamenting the fact that there were no whole hog butchering classes in Los Angeles, while San Francisco and New York seem to be swimming in them.  I mentioned it to Neal Fraser (owner Grace Restaurant and BLD), who offered to hold a private butchering demonstration at his home.  Actually he said, “I can butcher a hog with my eyes closed.”

So we’re buying a locally sourced hog and Neal will butcher it for an intimate group of ten, answering any and all questions.   Interested?  Sign up on the Event Sign-Up Page.  UPDATE: — SORRY, THE EVENT IS COMPLETELY FULL. To sign up for notification of future events, subscribe to the Opa’s Craft Mailing List.


2:00 – 4:00 p.m.  Beverly Hills, California

The cost for the event is $150 per person.   Each attendee will get to take roughly ten pounds of local farm raised pork home with them.  Light hors d’oeuvres, refreshments and an apron are included.

BTW — Neal won Iron Chef America when the secret ingredient was — wait for it — pork!  So it should be fun.

Updated: August 13, 2010