Learn the lost art of home butchery from French-trained Camas Davis, founder and owner of the Portland Meat Collective. For this four-hour class, which will take place an old grange hall in Hood River, Oregon, Camas will teach students how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas.
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