Sure, you’ve come in to visit the shop; you’ve perused the meat that resides in the case; you’ve tried to peak at the studs hacking away in the back; and you’ve probably drooled down your chin as one of our guys to cut you an extra thick filet off that big ole tenderloin.
But did you ever find yourself wondering about the mechanics of what it is these guys really do? Ever wonder exactly where on the pig the loin really resides? Ever thought to yourself, “Man, this PRB sausage is delicious…I wonder what they actually put into it to make my Wednesday morning breakfast so mouthwatering and titillating?”
Now all your questions can be answered.
On Sunday March 9th, PRB’s very own James Peisker is holding an exclusive Butchering Demo for a group of just 10 lucky pig-lovers.
The Butcher Demo, which will be held at our Charlotte Avenue shop, begins at 12 pm and will end at approximately 3:00–leaving you plenty of time to go home and get your grill on afterwards. James, who has been working in the food industry since his early adolescence and butchering since the age of 18, will start off by sharing a little about his experience with the restaurant biz, and then move on to processing a pig right before your eyes: butchering the animal, breaking it down into various parts and cuts, making fresh and delicious sausage, explaining the process of makin’ bacon, and then sending you home with goodies to cook! And a T-Shirt. Don’t forget the t-shirt.
If you’re the type that likes pigging out on a Sunday afternoon, Sunday March 9th is gonna be just the ticket. And then some. This demo puts “pigging out” into a whole new arena.
Tickets are $200 a person. Guests may sign up for the event at either our west or east shops, but the ticket amount must be paid in full in order to hold a spot.
With only 10 spots available, tickets will go fast; so sign up today!